An excellent loaf, with a soft substantial texture. It doesn’t work well formed into rolls. Superb as a loaf, thinly sliced, with lots of butter or cheese.
- 2 cups mashed potatoes (300g, or 2 medium potatoes. Peel and cube; boil in unsalted water, mash until smooth, and cool. Reserve the cooking water for later.)
- 3 cups bread flour (strong white, wholemeal, or a 50-50 mix)
- 2 tsp salt
- 1½ tsp dried yeast
- 1 tbsp Greek yoghurt (or buttermilk)
- 2 tbsp olive oil
- Take 1 cup of the water you boiled the potatoes in, and when it is tepid, stir in the dried yeast; leave it for 10 minutes, until frothy.
- Mix the flour, mashed potatoes, oil, and salt. Add the yoghurt and yeasted water and mix roughly.
- Tip out the dough onto a floured surface and knead for 10-12 minutes, until supple and elastic. Depending on how moist the mashed potatoes were, you may need to add more flour … maybe as much as another half cup.
- Place dough in large greased mixing bowl. Cover with cling wrap and set aside for at least an hour to double in size (or overnight in a cool place).
- When the dough is risen, punch it down and knead for about a minute. Form into a loaf – a round loaf on a greased baking tray, or regular loaf in a greased bread tin.
- Leave to rise again for 40 minutes to an hour.
- Pre-heat oven to 425F/220C. Place risen loaf in oven for about 5 minutes and then turn temperature down to 190 C and bake another 25-30 minutes. You may need to tip it out of the tin towards the end of cooking, and place it back in the tin upside down to make sure the bottom is nicely crusted.