Oven temperature: 200°C
1. Drain the potatoes once you have boiled
them, but reserve 180ml of the cooking
liquid. Soak the saffron threads in the liquid
for about 30 minutes.
2. Use a wooden spoon to rub the potatoes
through a fine sieve. Add the cooking liquid
containing the soaked saffron threads to the
potatoes and mix thoroughly.
3. Sift the white bread flour and salt in a
mixing bowl and stir in the instant yeast.
Add the potato mixture, honey, butter, egg
yolks and raisins and mix to form a soft
but firm dough. Turn the dough out onto
a flour-dusted surface and knead it for
about 10 minutes (or use a food processor
with a dough hook). Place the dough in a
greased mixing bowl, cover and allow to rise
in a warm place for about an hour or until
doubled in volume.
4. Turn the dough out onto a flour-dusted
surface and knead it. Divide it into two,
make round loaves and place them on
greased baking trays. Allow to rise in
a warm place again until doubled in
volume, then score the tops. Preheat
5. Coat the tops of the loaves with the
beaten egg white, sprinkle the poppy seeds
on top and bake until golden brown and
done. You know that the bread is cooked if
it makes a hollow sound when you knock it
with your finger.
Makes: 2 loaves