Potato milk bread

1 serving


Rub sugar, butter, salt and egg yolks, add flour, potatoes passed through the meat grinder, opara and, adding warm milk, knead the cool dough. Put it in a warm place for one and a half to two hours to increase in volume. Grease the oblong tin for baking loaves with oil, sprinkle with flour, fill with dough and put for 45 minutes on proofing. Bake the product at high temperature.