|1.00 kg||flour — cake|
|10.00 g||instant dried yeast|
|20.00 ml||mustard — seeds|
|5.00 ml||nutmeg — ground|
|1.00||onion — small, chopped|
|310.00 g||potatoes — cooked, mashed|
|2.00||eggs — extra-large, whisked|
Preheat the oven to 180 °C (350 °F). Spray two round 22 cm cake tins, about 5 cm deep, with non-stick spray.
Sift the cake flour, sugar and salt together in a large mixing bowl. Sprinkle with the instant yeast, mustard seeds and nutmeg. Mix lightly. Heat the water, milk and butter until lukewarm and add to the flour mixture. Add the remaining ingredients. Mix with a wooden spoon to form a soft dough.
On a lightly floured surface, knead the dough for at least 10 minutes until smooth and elastic. Sprinkle with a little flour as needed, the dough is fairly sticky.
Return the dough to a mixing bowl, cover with plastic wrap and a cloth and leave for about one hour to rise until doubled in volume. Punch down and divide in two. Shape each half into a round ball and return to the cake tins. Make two parallel incisions in each loaf, cover and leave to rise until doubled in bulk.
Brush each loaf with milk and bake for about an hour or until the loaves are done. Turn the loaves out onto a wire rack and leave to cool.
Makes two loaves.