POTATO BREAD WITH CALABRESA SAUSAGE

Mix the instant dry yeast, sugar, and warm milk in a small container and let it rest for about five minutes until it starts to bubble.

In a large bowl, combine the all-purpose flour and salt.

Add the cooked and mashed potato to the flour mixture, incorporating it with your fingertips until a coarse mixture forms.

Make a well in the center of the dry ingredients and add the lightly beaten egg, margarine, and the yeast activator (which should now be frothy).

Begin mixing everything until the flour is incorporated. Transfer the dough to a lightly floured countertop.

Knead the dough vigorously on the counter for about 10 to 12 minutes to develop the gluten, until the dough is smooth and no longer sticks to your hands.

Grease the bottom and sides of a large bowl with a little vegetable oil and place the kneaded dough inside, then cover it.

Let the dough rest and rise in a protected place for approximately one hour to an hour and a half, depending on the local climate (about 50 minutes in warm locations).

Without kneading, stretch the dough into a rustic shape using your hands, as the goal is to make one large loaf. Spread the ground calabresa sausage over the stretched dough.

Fold the dough over the filling, pinch it shut, and repeat the folding and pinching process two more times to distribute the calabresa, finishing with a ball shape.

Transfer the shaped loaf to a previously greased baking pan, cover it, and let it rise again for 40 minutes.

Prepare the topping by mixing one egg yolk with one tablespoon of olive oil and brush it over the surface of the bread.

Bake the bread in a preheated oven at 400°F (200°C) for approximately 40 minutes, or until the surface is deeply golden brown.