Soft, fragrant and wholesome, this tin loaf bread with Bleuet potatoes, with their fine, floury flesh and excellent organoleptic properties, is a leavened bread with a slightly hazelnut flavour!

Ingredients for 8 people 
Fine flour (type “0”), 400g 
Bleuet potatoes, 200g 
Brewer’s yeast, ½ cube 
Sugar, 10g
Extra virgin olive oil, 60ml
Water, as required 
Table salt, to taste 
 
Preparation 
Thoroughly wash the potatoes, peel them and boil them in plenty of boiling water for about 25-30 minutes, or until they are soft enough. Once they are cooked to the desired level, drain the potatoes and mash them with a potato masher in a bowl, then leave them to cool down. 
 
Put the flour into a bowl with the dissolved yeast, then add two teaspoons of sugar and mix together. Now pour in the extra virgin olive oil, warm water and salt, then mix again. Transfer everything onto a worktop and knead until you get a compact, even ball of dough. 
 
Put the dough back into the bowl, make a cross on the top, cover it with a damp cloth and leave it to rise for about two hours, until it has doubled in size. Once the time required is up, work the ball of dough until you get a small loaf and then leave it to rise in a 30 cm oiled and floured plum-cake tin, covered with a damp cloth, for about 30 minutes. 
 
Once it has risen enough, bake your tin loaf bread in a preheated oven at 200°C for 35 minutes. When it is cooked, leave it to cool down, take it out of the tin and put in your favourite fillings.

Image: Canva