1 cup of warm milk
4 tablets of yeast for bread (60g)
1 tablespoon of sugar
1 small onion finely chopped
1 kg of wheat flour
2 eggs
1 tablespoon of butter
2 tablespoons of olive oil
2 tablespoons of salt
0.5 kg of cooked and mashed potato
1 cup of warm milk
4 tablets of yeast for bread (60g)
1 tablespoon of sugar
1 small onion finely chopped
1 kg of wheat flour
2 eggs
1 tablespoon of butter
2 tablespoons of olive oil
2 tablespoons of salt
0.5 kg of cooked and mashed potato
In a blender, combine the milk, yeast, sugar, and onion
Blend everything well and add 10 tablespoons of flour, blending some more
Cover with a clean cloth and let it rest for 1 hour until it has doubled in volume
Add the eggs, fats, salt, and mashed potatoes (preferably at room temperature)
Work all the ingredients thoroughly, incorporating them into the flour from the bottom of the bowl
If necessary, add a little more milk or water to obtain a dough that is not too dry (it should stick slightly to your hands)
Cover again and let it rest for another 2 hours until it has risen
Grease with olive oil and sprinkle with flour four large rectangular baking dishes
Open the dough without working it too much, so it will be very fluffy
Place in the baking dishes and use a topping of your choice
Note: In our test, we used mozzarella cheese and tomato.
