Thin, soft potato bread baked in cast iron pan

If you have trouble with limited space in your kitchen, then you?ll probably need to cut down this recipe. It's from the old days when bread always was baked in a separate bakehouse with wood fired oven. If you are lucky enough to have access to such an oven, this bread recipe is for you.

I don't always have access to a bakehouse. Yesterday, I baked this soft potato bread in a cast iron pan on top of the stove instead. Baking it took time, but I was rewarded with a bunch of nicely browned baked bread.














INGREDIENTS:
yields at least 25

150 grams fresh yeast
100 ml caster sugar
250 grams margarine
1½ liter milk
1½ tablespoon salt
1½ tablespoon bread spices (mix of ground fennel, caraway and anise seeds)
900 grams newly boiled potatoes
2 tablespoons golden syrup (light molasses)
approx. 1½ kg Swedish "rågsikt" (60% wheat flour and 40% sifted rye flour)
approx. 1 kg wheat flour

METHOD:
* In a large bowl, mix the sugar and yeast together.
* Melt the margarine and add milk, a little at a time.
* Heat to finger warm.
* Pour the milk mixture over the yeast.
* Add salt, bread spices, luke warm pressed potatoes and golden syrup.
* Then work in "rågsikt" and wheat flour to make a pliable dough.
* Cover the bowl and put it in a warm place to rise until double in size.
* Sprinkle flour over the baking board and place the dough there.
* Make 25 round buns, allow them to rise covered for an additional 30 minutes.
* Roll out the buns as thin as you can, first with a regular rolling pin, then finished off with a knobbly rolling pin.
* Allow to rise for a third time for 20-30 minutes.
* Put the cast iron pan on heat and bake each bread for approx. 1 minute or so, turn and bake on the other side too.

If you want to, you can easily double the recipe.