1small potato – boiled and mashedleft over potatoes are perfect for this
Instructions
Mix all dry ingredients together and add the mashed potato.
Add the water and leave a little bit out, just in case. The potato can make the bread dough a little sticky and depending on how much water it already contains, you might need more or less water to add.
Kneed your potato bread for about 10 minutes until the dough becomes elastic and very smooth.
Shape in a ball and place in oiled bowl, cover with tea towel. Leave it somewhere nice and warm until it doubles in size. This can take up to one hour.
Knock back the bread dough, fold twice and shape by rolling in to a sausage to fit your tin or proving basket.
Leave to double in size again. At this point, you can slash the top with bread knife to create the perfect artisan look.
Your oven should be initially as hot as you can make it (250 C) and after 10 mins reduce it to about 200 C. Bake for about 35 mins (in total) and check by tapping on the bottom of the bread, to see when it is ready. Always check that the bread is baked through by tapping at the bottom of the bread. If it sounds hollow – it is done. If not, put the bread back into the oven (without the tin).
Notes
This recipe makes about 750g bread – the best tin to use is 2lb bread tin or equivalent volume basket. You can also make about 12 -14 bread rolls from this recipe.