German Potato Bread 德國馬鈴薯麵包
I can’t believe you can put potato into a bread and make it taste so good. Yes I am not a potato fan (except fries!), but I am obsessed with this bread. The bread is crispy at the outside, soft and moist of inside. Perfect for making sandwich or my favourite, serve with bowl of tomato soup.
Very easy to make and hope you will like it too!
這個麵包用了一半份量的馬鈴薯代替麵粉，馬鈴薯充滿水份，令麵包更濕潤。外層香脆，內裡鬆軟，用來做三文治或伴湯享用也超美味！做法簡單，快試試！
Peel the potato and put in large pot of water, cook at medium heat until soften. Then drain well and mash it. Set aside.
Use 70ml of water mix with dried yeast, let it set for 10 minutes.
Mix bread flour, salt and yeast together, then add in mashed potato. If the dough is too wet, add some more flour.
Place the dough on the lightly dusted flour worktop, knead for about 10 minutes. Place the dough in a bowl, cover with cling film and set aside for a hour. The dough will double its size.
Take out the dough, press the dough and release air. Shape the dough and place on the lined baking sheet. Cover with cling film and let it set for 30 minutes.
Use a sharp knife to slash the surface of the dough, pop in preheated oven at 200C, bake for 35 to 40 minutes. 
用70毫升水與快速乾酵母拌勻，靜置10分鐘
先將馬鈴薯去皮 （300克），放入一煲水內，用中火煮至馬鈴薯全熟，瀝乾水份，再壓成薯蓉。
將高筋麵粉、鹽和步驟2的酵母拌勻，再加入馬鈴薯蓉拌勻，如麵糰太濕，加點麵粉。在工作枱上灑上麵粉，大力搓麵糰約10分鐘。將麵糰放入塗有油的大碗內，蓋上保鮮紙，靜置約一個小時，麵糰會漲大。
拿出麵糰，用手按壓麵糰，排出空氣，然後塑形，放在鋪有烘焙紙的烤盤上，蓋上保鮮紙，再靜置發酵30分鐘。
用鋒利的刀在麵糰上?數下，放入已預熱200度焗爐，焗約35至40分鐘即成！
- 300 gram potato
- 7 gram instant dried yeast
- 300 gram bread flour
- 75 ml water
- 8 gram salt
- 5 gram sugar
- 材料：
- 馬鈴薯 300克
- 快速乾酵母 7克
- 高筋麵粉 300克
- 水 75毫升
- 鹽 8克
- 糖 5克
- Peel the potato and put in large pot of water, cook at medium heat until soften. Then drain well and mash it. Set aside.
- Use 70ml of water mix with dried yeast, let it set for 10 minutes.
- Mix bread flour, salt and yeast together, then add in mashed potato. If the dough is too wet, add some more flour.
- Place the dough on the lightly dusted flour worktop, knead for about 10 minutes. Place the dough in a bowl, cover with cling film and set aside for a hour. The dough will double its size.
- Take out the dough, press the dough and release air. Shape the dough and place on the lined baking sheet. Cover with cling film and let it set for 30 minutes.
- Use a sharp knife to slash the surface of the dough, pop in preheated oven at 200C, bake for 35 to 40 minutes.
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