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Potato Bread

by Bryony Harrison (follow)
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potato bread

For a textured loaf that is a good accompaniment to soup or curry, try this potato bread recipe I whipped up is a filling choice. It not only tastes good but makes an attractive centrepiece at the dinner table.

Preparation Time: 1 hour 40 mins
Cooking Time: 40 minutes
Makes: 2 loaves

750g wholemeal bread flour (plus extra for dusting)
530g tinned new potatoes
480ml almond milk
¾ tsp salt
1 ½ tsp fast action yeast
2 tsp dried rosemary

Drain the potatoes, and pour the water into 450ml milk.
Chop 400g of the potatoes.

Mix 700g flour with salt, yeast, rosemary, the chopped potatoes, and water/milk mix.

Form a dough, then knead it for ten minutes, and prove for one hour.

Pre-heat oven to 220 ༠C/ 200 ༠C fan/400 ༠F/6 Gas.
Blend the remaining potatoes, flour and milk together to form a mash.

Once the dough has double in size divide it in two, and shape into round loaves.


Spread the mash over the top of the loaves, then score a cross on each and dust with flour.
Bake in the oven.


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