1 . Stage
Since the bread is potatoes, make the mashed potatoes first. Boil or bake jacket potatoes in the oven/microwave. I took a couple of potatoes, sautéed them in vegetable oil and microwaved them for 7 minutes (to make sure they were baked).
2 . Stage
Peel the potatoes, mashed potato them (just mash the potatoes without adding anything). Then add all the flour, salt, sugar and mix well. I added more dried dill (more dill and cumin seeds, for example).
3 . Stage
We add sour cream, dry yeast, warm water and knead the dough. It turns out soft, elastic, pleasant.
4 . Stage
Cover the dough with a towel and put it in a warm place for 1.5-2 hours (I leave the dough in the bathroom, it's always warm and you can quickly make it even warmer if you need to).
5 . Stage
The dough should increase in size. Approximately 3 to 4 times as much.
6 . Stage
Once the dough has risen, it needs to be kneaded. I make the dough in a large round bowl, so instead of kneading, I just shake the bowl so that the dough moves in a circle, so that it gets together and comes away from the walls of the bowl better (it can not even be touched with hands). Now take a mold, grease it with vegetable oil (to form a crispy crust on the bread after baking) and shift our dough. I sprinkled dried rosemary on top, but that's optional.
7 . Stage
Put it back in a warm place for 50-60 minutes. It will rise again.
8 . Stage
Preheat the oven to 220-230 degrees and put our bread there. Bake at this temperature for 5 minutes, then reduce to 190-200 degrees and bake until ready for 40-45 minutes. Take it out and let it cool on a rack for at least an hour.