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This is a great way to use up leftover mashed potato
250 ml warm milk
7 g dry yeast
530 g white bread flour
1 teaspoon salt
½ teaspoon sugar
5 tablespoons melted butter
250 g mashed potatoes
1. Line 2 baking trays with baking paper. Place the milk and yeast in a large mixing bowl and set aside for 5 minutes or until frothy. Stir in the remaining ingredients. Using your hands, mix for 10 minutes or until you have a smooth, elastic dough.
2. Transfer to the greased mixing bowl, cover with a clean tea towel and then leave in a warm place for about 1 hour or until doubled in size.
3. Place on a floured work surface and knead to knock it back. Flatten the dough with a rolling pin. Divide into two and roll into loaves. Lift onto the prepared baking trays and set aside for 15 minutes to rise. Preheat the oven to 190 C.
4. Bake for 30 minutes or until they are golden and sound hollow when tapped on the bases. Cool on wire rack. Serve.
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