Rosemary Potato Bread

Name: Rosemary Potato Bread
Ingredients: 110 g boiled potatoes, mashed (reserve 125ml of the water); 125 ml warm milk; 2 teaspoons dry yeast; 1 tablespoon olive oil; 2 teaspoons salt; 450 g plain flour; 3 -4 tablespoons chopped fresh rosemary

7 ingredients

8 steps

Ingredients

110 g boiled potatoes, mashed (reserve 125ml of the water)
125 ml warm milk
2 teaspoons dry yeast
1 tablespoon olive oil
2 teaspoons salt
450 g plain flour
3 -4 tablespoons chopped fresh rosemary

Directions

1

Dissolve the yeast in the milk for 15 minutes.
2

Mix the potato, oil, salt, rosemary and yeast mixture.
3

Stir in the reserved cooking liquid and then the flour to form a stiff dough.
4

Knead on a floured surface until smooth and elastic.
5

Cover and leave to rise in a warm place until doubled in size.
6

Place in a greased loaf tin and leave until the dough has risen above the rim of the tin.
7

Bake at 200°C/400°F for 10 minutes then reduce the heat to 190°C/375°F for 40 minutes.
8

Cool on a wire rack.