Rosemary Potato Bread

This is wonderful with soups and smells heavenly whilst baking!

• Ready In: 3 hrs 5 mins
• Yields: 1 loaf

Ingredients

• 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

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.