Egg Bread

Preparation:

Preparation: Crumble the yeast in a bowl and dissolve it in 35 cl of warm water. Add the oil, salt and half the flour, mix and leave to rest for 30 minutes. Peel the potatoes, boil them and mash them with a vegetable mill. Add the mashed potatoes to the bowl mixture, add the remaining flour and knead everything on a floured work surface until you have a smooth, non-sticky dough. Add the sesame and fennel seeds. Let the dough rise for 1 hour and 30 minutes, knead it again for a minute and form a loaf by incorporating the three hard-boiled eggs. Let it rest on a baking tray for 1 hour and then bake the bread at 200 degrees for half an hour.