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Potato Bread Recipe
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Ingredients : Makes two 23 x 13cm loaves |
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20 ml
250 ml
225 g
30 ml
20 ml
850-900 g |
Active dried yeast
Lukewarm milk
Potatoes, boiled
(reserve 250ml of the cooking liquid)
Oil
Salt
Plain flour |
Method :
- Combine the yeast and milk in a large
bowl and leave to dissolve, about 15 minutes. Meanwhile, mash the
potatoes.
- Add the potatoes, oil and salt to the
yeast mixture and mix well. Stir in the reserved cooking water, then
stir in the flour, in six separate batches, to form a stiff dough. Knead
until smooth, return to the bowl, cover and leave in a warm place until
doubled in size, about 1 - 1 1/2 hours.
- Punch down, then leave to rise again
for 40 minutes.
- Grease two 23 x 13cm loaf tins. Roll
the dough into 20 small balls.
- Place two rows of balls in each tin.
Leave until the dough has risen above the rims of the tins.
- Preheat the oven to 200oC/400oF/Gas
6. Bake the dough for 10 minutes, then lower the heat to 190oC/375oF/Gas
5.
- Bake until the bases of the loaves
sound hollow when tapped, about 40 minutes.
- Cool on a wire rack.
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