110 g Boiled potatoes; (mashed)
-reserve
; (4oz)
125 ml The water; (4fl oz)
125 ml Warm milk; (4fl oz)
2 ts Dry yeast
1 tb Olive oil
2 ts Salt
450 g Plain flour; (1lb)
3 tb Chopped fresh rosemary; (3
-to 4)
Dissolve the yeast in the milk for 15 minutes. Mix the potato, oil, salt,
rosemary and yeast mixture. Stir in the reserved cooking liquid and then
the flour to form a stiff dough.
Knead on a floured surface until smooth and elastic. Cover and leave to
rise in a warm place until doubled in size.
Place in a greased loaf tin and leave until the dough has risen above the
rim of the tin.
Bake at 200?C/400?F/gas mark 6 for 10 minutes then reduce the heat to
190?C/375?F/gas mark 5 for 40 minutes. Cool on a wire rack.
Yields
1 servings
