Peel and cook the potatoes, then purée. Stir the flour and salt in a bowl, rub in the butter and then stir in the yeast and the herbs.
Add the milk to the potatoes and, making a well in the centre of the flour mixture, add the potatoes and mix to a soft dough. Knead well, then place in a clean, oiled bowl and leave to rise until doubled in size.
Knead again, divide into three equal pieces and roll each into a long sausage shape. Put onto an oiled baking sheet and make a plait. Leave to prove again, about 20–30 minutes, then brush the loaf gently with the beaten egg. Sprinkle generously with poppy or sesame seeds and bake at
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