In our house, bread is not eaten often, except for breakfast. Especially at dinner, it doesn’t have a place on the table. But I love to bake bread and don’t use a machine; I bake it in my oven. Since Christmas is approaching, I thought I would post a simple bread recipe. I bake these potato breads for the weekend-breakfasts or when I have guests for dinner. These little breads look so cute because of their size, at the same time, they look very elegant. Furthermore with these easy to bake breads, you can mix the dough one or two days before and bake right before dinner and serve. You can also warm the leftover buns in the oven later. If you have little kids who bring lunch to school, they’ll love this. I prepared the breads really plain, the way that anyone would love. You can make them for your own taste. Enjoy!
- 3 potatoes
- 3 cups flour
- 125 g butter
- 1 piece of fresh yeast
- 1 ½ teaspoon salt
- 3 teaspoon sugar
- 3 egg yolks
- 1 teaspoon black pepper
- 1 teaspoon ground nutmeg.
- Bake potatoes and grate them. Mix egg yolks in a bowl and separate a little bit to brush on the buns before baking.
- Mix potatoes, flour, butter, yeast, yolks and spices in a large bowl with spoon until become dough.
- Knead the dough. Put oil in a bowl and put dough into bowl. Wrap with plastic wrap and let it stand for two hours at room temperature.
- Put the buns into a muffin tin. Brush with the yolk. If you have time, proof the bread at room temperature and bake at 160 degrees for about 30-40 minutes or until the buns look golden brown.
- Remove the buns for the muffin tin and let them cool.