POTATO BREAD

This week, I took on the challenge of baking Irish potato bread, adapting the recipe to work without frying. Surprisingly, it turned out wonderfully!

The recipe involved mixing boiled potatoes with flour and yogurt until reaching a soft, workable texture. Once the dough was ready, I shaped it into flat pieces, then baked them for about 20 minutes. The result was a warm, hearty bread—delicious and surprisingly simple to make.