Preparation
Wash the potatoes and cook in a pan of boiling salted water for 20-30 minutes until tender.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000152/000152_step_1_M.jpg)
Drain and peel the potatoes, then press them through a potato ricer and allow to cool.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000152/000152_step_2_M.jpg)
Place the flour in a bowl, make a well in the centre, and crumble in the yeast. Mix in the sugar and 4 tbsp lukewarm water until smooth. Cover and leave to rise for about 15 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000152/000152_step_3_M.jpg)
Add about 150ml lukewarm water, the egg, oil, salt, chopped herbs and potatoes to the yeast mix and knead thoroughly. If needed add some water or flour to make a smooth dough. Cover and leave to rise for another 30 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000152/000152_step_4_M.jpg)
Brush a baking tray with oil.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000152/000152_step_5_M.jpg)
Knead the dough thoroughly. Shape into a long roll, then place on the baking tray and curl into a snail shape. Cover and leave to rest for 30 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000152/000152_step_6_M.jpg)
Preheat the oven to 180°C (160°C fan, gas 4). Bake the bread for 50 minutes until golden brown. About 10 minutes before the end of the baking time, brush the cake with beaten egg yolk to glaze.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000152/000152_step_7_M.jpg)
Sprinkle with sesame seeds and coarse salt. Transfer the bread to a wire rack to cool. Garnish with fresh herbs.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000152/000152_step_8_M.jpg)