Ingredients

The following ingredients have 4 Servings
  • 250 g strong white bread flour
  • 250 g mashed potatoes
  • 1 1/2 tsp salt
  • 1 tbsp olive oil
  • 100 ml warm water
  • 2 tsp fast-action dry yeast

Instruction

  • Either boil 2 large potatoes in their skin, or peel, dice and boil until tender.
  • Mash and leave to cool down.
  • Add the yeast to the warm water, give it a stir to dissolve, and leave to rest for 1 minute
  • In a large bowl, sift the flour, add the cooled mashed potatoes, salt, oil and yeast mixture, and knead well for about 5 minutes to get a smooth and elastic dough that does not stick to the hands.
  • Cover the bowl with clingfilm, and leave to prove in a warm place for about 2 hours or until it doubles its volume.
  • Knead the dough gently again, shape it in a ball, then flatten it up slightly.
  • Transfer the bread to a floured baking tray and leave to prove again until double in size.
  • Preheat the oven to 220 degrees Celsius (430 Fahrenheit).
  • Add hot water to the dripping pan set at the bottom of the oven, and bake for 20-25 minutes until golden brown and when given a sharp knock on the bottom of the bread, it sounds hollow.
  • Leave to cook down on a rack before slicing.