Savory Potato Babka | Braided Sheet Pan Bread

Boil the potatoes in their skins in lightly salted water until tender, then peel them while still warm and mash completely smooth with a potato ricer. Allow to cool to lukewarm.

Stir the sugar into the lukewarm milk, crumble in the fresh yeast, and let it proof for 10 minutes.

Sift the flour into a large bowl, add the mashed potatoes, melted butter, 1 whole egg, the activated yeast milk, and 1 teaspoon of salt. Knead into an elastic, shiny dough. Cover and let rise in a warm place for 50 minutes until doubled in size.