This is an unusual bread in that you mash the potatoes and put them into the dough.
It is a soft bread, that you do not need a bread machine to make, and I have made it as rolls instead of a loaf of bread.
I used coconut milk powder as one of my visitors does not eat dairy, but use ordinary milk powder will work well also.
Preparation Time: 35 minutes plus standing
Cooking Time: 30 minutes
Serves: 6 large double rolls
Ingredients 500 g potatoes, peeled
7 g sachet dried yeast
3½ to 4 cups unbleached plain flour
1 tsp salt
2 tbsp full cream coconut milk powder
¼ to ½ cup chives, chopped
1 egg white
Sunflower seeds to decorate =(optional)
Boil or cook the potatoes cut into pieces till they are tender.
Keep them warm while you fill a 25 cm cake tin with baking paper.
Sift 3½ cups flour, salt and milk powder into a bowl, and add the chives and mashed potato.
Using a fork, mix in the potato and chives.
It will be a crumbly mixture at this stage
Add the yeast - the yeast I use does not require adding water to first, and can be added to the dry ingredients (Tandaco sachets).
Add 1 cup warm water and if need be, a bit more flour to make a soft dough.
Knead this for about 5 minutes until it is smooth.
Put it in an oiled bowl and brush the top with oil.
Cover and leave in a warm place for about an hour or until it is well risen.
Dough - before and after proofing
Punch it down and knead for a minutes.
Divide into 12 balls.
Put two layers of six balls in a "daisy" pattern in the tin.
Cover and leave for 45 minutes or until the dough has risen once again - they will not be even but they will still pull apart nicely.
Dough has risen again
Preheat the oven to 210°/190° fan forced.
Mix the egg white with about 2 tsp of cold water and brush over the rolls.
Sprinkle the seeds over the top.
Bake for 15 minutes. Reduce the oven to 180°/160° fan forced and bake for a further 20 minutes, or until the rolls sound hollow when tapped on the base.
Leave for 10 minutes and then turn out onto a wire rack to cool.