To prepare this bread you can use leftover mashed potatoes or cook fresh.

The milk is heated to 36 degrees. In warm milk put the yeast, give them to disperse and leave for 10-15 minutes. When appears on milk foam, stir well and pour into mashed potatoes.

Add the vegetable oil, salt. Knead thoroughly until smooth.

Gradually add to potato mixture the sifted flour, carefully knead the dough. When the dough will be aside from the hands, it is ready. Cover the bowl with the dough with a cloth and leave for half an hour in a warm place. The dough increases slightly in volume.

Punch down the dough, if needed add more flour, form a loaf and place onto a greased baking sheet. Cover with a cloth and let stand for another half hour.

Grease top with vegetable oil (you can sprinkle with cumin and coriander) and place in a preheated 200 gr. the oven for 15 minutes, then reduce the temperature to 180. The bread is not burnt, you can put on the bottom of the oven bowl of water. Bread is baked from half an hour to 45 minutes, readiness check wooden stick. Ready bread, lightly sprinkle with water and cover with a cloth, leave until cool. In the context of. Note: flour can go a little more, all depends on the humidity of mashed potatoes. Instead of a mixture of wheat and rye flour can take only wheat (450 g).