To bake this bread, you don't need a lot of effort, but ultimately it's the bread that you amaze your friends. It can be with different toppings, but always very good!
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The potatoes will crumble, we will need half a Cup. Potatoes and broth (1 glass) cool to room temperature.
For the dough: mix the flour, salt, sugar and yeast, mashed potatoes, add the potato broth (1 Cup), vegetable oil, and vinegar stir until smooth and knead the dough ( I do this in the bread maker). The finished dough should be smooth, soft, shiny and not sticky. Put the dough in a clean bowl, cling film and leave to come here for an hour and a half in a warm place. The dough should approximately double in volume.
Ready roll out the dough into a large thin rectangle.
Retreating from the edge, brush the dough softened butter.
Sprinkle with brown sugar.
Slowly, tightly and very gently roll the dough into a Swiss roll from the long side.
Now you have a very long roulade.
Take a knife and cut the roll lengthwise into 2 halves, trying to hold the knife in the middle to obtain two equal parts.
Now you have two parts of the loaf.
Try slowly, as if weaving the rope, twisting the halves together. You get twisted rope. If for some reason some of the open roulade layers is directed downwards or to the side, carefully rotate them so they face up.
We need a round shape with a diameter of 26 see our twisted Gently roll the loaf into a spiral and drag to the form. Cover with towel and allow to rise, this can take anywhere from 20 to 40 minutes.
Bake the wreath at 180C, until done.