Rosemary Potato Bread - cooking recipe

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

Preparation

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\u00b0C/400\u00b0F for 10 minutes then reduce the heat to 190\u00b0C/375\u00b0F for 40 minutes.
Cool on a wire rack.