Yield: 1 servings
|110 grams||Boiled potatoes; (mashed) reserve|
|125 millilitres||The water; (4fl oz)|
|125 millilitres||Warm milk; (4fl oz)|
|2 teaspoons||Dry yeast|
|1 tablespoon||Olive oil|
|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.