More bread! I made this one on Wednesday and it’s delicious. It takes a bit of preparation as you have to boil and mash the potato first but once you’ve done that it’s very straightforward.
Make 1 loaf
250g floury potatoes, peeled and diced
350g strong white flour
110g wholemeal flour
2 teaspoons of salt
7g fast acting yeast
150ml warm water
1 tablespoon of fresh rosemary leaves, finely chopped
30g salted butter, melted
Olive oil for brushing
Cook the potatoes until tender. Drain, then mash, sieve and leave to cool.
Brush a baking tray and a large bowl with oil.
Mix the flours with the salt, rosemary and yeast in a large bowl. Make a well in the centre. Pour in the water with the butter and the potatoes. Gently mix into a soft dough.
Transfer the dough to a lightly floured surface and knead for 10 minutes until smooth and elastic.This dough stayed slightly sticky all through the kneading but soon became soft and usable.
Shape into ball and place in the oiled bowl. Cover with clingfilm and leave to rise for an hour. (I went into town and actually left it for an hour and a half! Ooops! Didn’t seem to do it any harm.)
Turn out the flour onto a lightly floured surface and punch down. Shape into an oval and place on the baking tray.
Brush the top with oil and sprinkle over some wholemeal flour. Cover with cling film and leave to rise for 30 minutes.
Preheat the oven to 200.
Use a shapr knife to slash the top with 4 diagonal cuts to make a criss-cross effect.
Bake in the oven for 30 minutes.
Delicious. Crusty on top and soft and tasty inside. The taste of the rosemary gives the loaf a real lift. I’ll be making this one again.