Method :
- Cook the potatoes, peel them and
mash with the hot milk over the heat until you have a batter.
- Dissolve the yeast in 75 ml of
water and leave to stand until frothy.
- When the batter has reached room
temperature mix in the yeast, flour, salt and 1 tbsp anise seeds
(aniseed).
- Knead well and leave to rise in a
warm place for 4 hours.
- Put into greased baking tins,
sprinkle remaining aniseed on the top, and cook in a preheated oven
190C/375F/Gas 5 for 50 minutes or until cooked.
This bread is surprisingly light and full
of flavor. Delicious to eat for lunch while it is still warm, spread
with herb butter.
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