Leftover mashed kumara from the day before is worked into a yeasted dough and shaped into a three-strand braided loaf. The moisture from the mash keeps the crumb soft, with a slightly sweet crust.
Dissolve the yeast and sugar in the warm milk, add the flour, mashed kumara, egg, melted butter and salt, and knead for 10 minutes until smooth and slightly elastic.
Cover the dough in a greased bowl and let it prove somewhere warm for 25 minutes until noticeably risen.
Divide the dough into three equal pieces, roll each into a strand, braid them loosely, place on a baking tray and brush with the egg yolk.
Bake in an oven preheated to 190°C for 20 minutes until the top is deep golden and the loaf sounds hollow when tapped underneath.
The mash should not be cold; fridge-cold mash slows the yeast down. Do not braid too tightly, since the dough expands as it proves and a tight braid will split. Allergens: contains gluten (flour), milk and egg.
If the mash makes the dough feel too wet, work in a bit more flour as you knead; the dough should feel slightly tacky but still workable.
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