Soft Potato Bread

Start by slicing the peeled potato into smaller pieces. 

Transfer to a saucepan and add enough water to cover everything. 

Cover the pan and cook for 15 minutes.

After this time has passed, drain all the water and transfer to a large bowl. 

Mash everything until you get a purée, add the milk at room temperature, the salt, the dry yeast powder, the egg and mix. 

Add the sifted wheat flour and mix. 

When you can no longer mix with the spoon, start kneading with your hands until it becomes a smooth and uniform dough.

Cover the bowl and let the dough ferment for 20 minutes.

After this time has passed, transfer it to a countertop, add the vegetable oil and knead again. 

Transfer it back to the bowl and let it ferment for another 40minutes.

After this time has passed, knead some more. 

Transfer to a baking tray lined with parchment paper and let it rise for another 20 minutes.

Take to a preheated oven at 180 C (350° F) and bake for 45 minutes. 

Finish by brushing melted butter all over the bread.

Serve.