Potato and rosemary bread
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 110 | grams | Boiled potatoes; (mashed) reserve |
| ; (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) |
Directions
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.