Total Time
3hrs 5mins
Prep 2 hrs
Cook 1 hr 5 mins

This is wonderful with soups and smells heavenly whilst baking!

Ingredients Nutrition

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.
Most Helpful

5 5

Wonderful bread, lovely texture, and you are right, the aroma is fantastic. The only change I made was to add some gluten to the flour, since Aussie flour is very soft and needs a bit more kick in it to rise well.

5 5

Wonderful recipe! I've been meaning to make this for months! I agree that this recipe is a bit salty--many people will like it as it is, but I think I'll reduce the salt a little the next time I make it. The 40-minute bake time was also too long for my oven. After about 25 minutes my bread was nicely browned, so I pulled it out. The result was a finished, very moist bread.

5 5

The wonderful aroma got everyone is the house waiting by the oven for it to finish. I made a few modifications. Instead of reserving the cooking liquid, I used red wine. I also added come thyme and cumin for flavor. The texture was perfect, springy and dense. The salt ratio seems fine to me.