Kartoffelbrot - German Potato Bread from Wangerooge

For the alphabet 'W', we can choose a city from any country we haven't cooked any dish so far. So, i went ahead and chose Wangerooge from Germany. Wangerooge is one of the East Frisian Islands. It is the easternmost and smallest of the inhabited islands. The island is attractive to tourists due to the beaches, various recreation facilities and its relaxed atmosphere. The island's slogan, visible on a sign at the harbor, emphasizes this: "God created time, but he never mentioned haste."
To keep their island calm and fitting place to their slogan, it is a car-free island. The island can be reached by Ship or plane and a railway line connects the harbor and the main village.Looks like a dream for me, as i read that information. A Car-free island, greenery everywhere and a slogan that says Enjoy life in its own pace!!! Wow, a definite place to visit!!
I chose to bake German potato bread, where a part of flour is replaced with potatoes. We loved this bread, it came so soft and fluffy. As usual, my Lil one, the taste-tester of my recipes, couldn't wait until i can click a decent picture of the bread, he was jumping by the side of the table and i was repeatedly asking him to wait for 2 minutes, till i finish clicking!!! Tough job, hmm, but then i love it!!!

Source : here & here

Ingredients

1 Medium sized potato

1 and ¼ Cups of All Purpose flour

½ teaspoon instant yeast

½ teaspoon salt

2 - 3 tablespoon warm water (Water used to cook potato can be used)

1 teaspoon oil

Method

Wash and peel the potato and cut into 6 cubes. Cook them until soft. Let it cool completely. Drain and keep the water aside for kneading the read.
Mash the potato fine. Now add the flour, yeast and salt to this and start kneading to make a soft dough. While kneading add water and oil slowly and knead the dough.
Water used to knead the dough should be Warm. Remember very hot or cold water will kill the yeast. When i say warm, i mean warm enough to touch, the water that is still hot but wouldn't scald your hand when touched.
Once the dough holds a ball shape, take it to a flat kneading surface, i used my kitchen counter, Knead around 5-8 minutes to get a smooth, baby-bottomy dough. Let the dough rest in a wel-oiled bowl for an hour or unitl it doubles.

Once it doubles, transfer the dough into a well flourd kneading surface. Punch it down and shape it loosely into a ball. Do not handle the dough hard, just loosely roll it into a ball.
Grease a baking pan with oil or line a parchment. place the ball of dough into it and let it sit for another 30 minutes.

Preheat the oven to 220 C, using a scissor just make small cuts on top of the bread. Do not make deep cuts, bake the bread for 30 minutes or until the top is well browned.