Serves 6

• 270g floury potatoes, peeled and cubed
• Big pinch salt
• 1 cup warm milk
• 550g bread flour
• 10g instant yeast
• 1 tsp salt
• 2 tbsp sugar
• 1 egg
• 2 egg yolks
• 100g sultanas

1 Place potatoes in a pot, cover with cold water, add a pinch of salt and cook until soft. Drain, then mash. Add warm milk, stir and set aside.
2 Place flour, yeast and salt in the bowl of an electric mixer fitted with a dough hook; stir to combine. Add potato mixture, sugar and eggs and ‘knead’ for 10 minutes. Or place dough on a floured surface and knead manually until smooth and elastic.
3 Place in an oiled bowl and cover with plastic wrap. Allow to double in size – about 1 hour. Knock back the dough, add the sultanas, knead to combine. Divide dough into 3 equal portions; shape each portion into a 3x30cm sausage shape. Pinch the 3 short ends together and plait the dough strands, pinching the strands together at the other end. Place on a greased baking tray and set aside to rise until double in size.
4 Preheat oven to 170ºC. Bake for 45–55 minutes until golden and hollow sounding when tapped on the base.
5 To serve: Serve warm, sliced, with butter.

Words: Justine Kiggen, Fairlady magazine
Image: Dawie Verwey