Herbed Potato Bread

Preparation:

Preparation: Crumble the yeast in a very large bowl and dilute it with 35 cl of tepid water. Add the oil, herbs, salt and 100 g of flour. Mix well and let it rest for about 30 minutes in a warm place. Peel the potatoes and cut them into small pieces. Boil them in lightly salted water and drain them when tender. Pass them through a potato masher and add the puree obtained to the mixture in the bowl. Add the remaining flour (the amount is indicative) until you get a slightly sticky dough. Then work the dough on a floured work surface for about 10 minutes: you will have to obtain a ball of smooth and elastic dough, no longer sticky. Put the dough back into the bowl, cover with a tea towel and an overturned plate and let it rise for an hour and a half. After this time, knead the dough again for a minute and form a braid in which you will imprison the shelled hard-boiled eggs. Transfer the braid onto a baking tray, cover with a cloth and let it rise for another hour. Brush with milk and sprinkle with fennel seeds. Put in the oven and turn on at 230 degrees. When the bread is golden, lower the temperature to 170 degrees and cook for another 40 minutes.