Prep 2 hrs
Cook 1 hr 5 mins
This is wonderful with soups and smells heavenly whilst baking!
- 110 g boiled potatoes, mashed (reserve 125ml of the water)
- 125 ml warm milk
- 2 teaspoons dry yeast
- 1 tablespoon olive oil
- 2 teaspoons salt
- 450 g plain flour
- 3 -4 tablespoons chopped fresh rosemary
- 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 for 10 minutes then reduce the heat to 190°C/375°F for 40 minutes.
- Cool on a wire rack.
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.
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.
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.