200g floury potatoes, cooked and mashed plainly (don’t add salt, butter or milk)
350g strong white flour
1 tsp salt
1 dessertspoon brown sugar
1 sachet (7g) easy blend yeast
Note: potatoes can be boiled, in which case reserve the cooking water to use as the liquid. To make my mash I microwave 300g of potatoes, allow to cool slightly and peel with my fingers. This results in about 200g of mash.
- Rub potato into flour. Add salt, sugar, yeast and liquid. Knead until smooth and allow to rise in a warm place (with oiled cling-film on top to prevent a hard skin forming) for about 45 mins.
- Knock back by kneading thoroughly, place in an oiled loaf tin, and allow to rise again for 45 mins, as in step 1.
- Bake at 180°C for 30-40 mins. It is cooked when a hollow sound is produced when the bottom of the loaf is tapped.
- Alternatively, chuck all ingredients in a bread machine and bake as a normal loaf.
Don’t worry that the amount of liquid is so small – approximately half the amount for a loaf this size – as liquid seems to come out of the potato as it is worked by kneading.