No-knead potato sandwich bread

Peel the potatoes and cut into chunks about an inch thick.

Rinse in room-temperature water to remove excess starch and dirt; drain, cover with water in a pot and cook on medium heat until fork tender, 15 to 20 minutes.

Drain any remaining water; in a large bowl mash the hot potatoes with the butter until really smooth so the butter melts in.

Add the eggs, letting very hot potato cool a little first; add the milk and yeast and leave aside so the yeast proofs.

Scoop the flour a cup at a time, levelling with a flat edge; add the salt and sugar and mix to a very wet, soft, shaggy dough.

Spread olive oil over the surface, cover, and rest 45 minutes to an hour until fully risen.

Punch down the dough and turn it onto a floured work surface.

Divide into two equal halves and carefully shape each into a loaf; place in the prepared pan.

Optionally dust with flour; cover and rest in a warm place 15 to 20 minutes.

Bake in the preheated oven 25 to 30 minutes, until a skewer in the middle comes out clean.