Potato and rosemary bread

Yield: 1 servings

Measure Ingredient
110 grams Boiled potatoes; (mashed) reserve
\N \N ; (4oz)
125 millilitres The water; (4fl oz)
125 millilitres Warm milk; (4fl oz)
2 teaspoons Dry yeast
1 tablespoon Olive oil
2 teaspoons Salt
450 grams Plain flour; (1lb)
3 tablespoons Chopped fresh rosemary; (3 to 4)

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 200øC/400øF/gas mark 6 for 10 minutes then reduce the heat to 190øC/375øF/gas mark 5 for 40 minutes. Cool on a wire rack.

Converted by MC_Buster.

Per serving: 301 Calories (kcal); 19g Total Fat; (53% calories from fat); 9g Protein; 27g Carbohydrate; 18mg Cholesterol; 4335mg Sodium Food Exchanges: 1½ Grain(Starch); ½ Lean Meat; 0 Vegetable; 0 Fruit; 3 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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