A light, moist, tasty loaf which has excellent keeping properties
225g potatoes peeled and diced
7g easy blend dried yeast
350g white bread flour
115g wholemeal bread flour
sunlower seed for topping (optional)
1. Add potatoes to boiling water and cook until soft
2. Reserve 150ml of the water and discard the rest
3. Mash and sieve the potatoes and mix in with the the water. Leave to cool
4. Mix together the yeast, flours, sugar and salt. Rub in the butter
5. Mix the water / potato into the dry ingredients and form a soft dough
6. Turn out the dough onto a work surface and knead for a minimum 10 minutes
7. Form into a ball, place in a bowl, cover and leave to prove. Around an hour in a warm place until double in size
8. Turn out onto a work surface and knock back the dough. Form the dough into a ball
9. If liked, roll the dough in sunlower seed; if not, dust lightly with wholemeal flour. Poke a knife half a dozen times over the top of the dough to around 25mm deep
10. Put the dough on a baking tray, cover with oiled clingfilm and leave in a warm place to double in size
11. Pre-heat oven to 220 C (fan oven)
12. Cook the bread for a total 40 minutes. 10 minutes at 220C then reduce heat to 200C
13. Remove the bread from the oven, tap the bottom and listen for a hollow sound to check it is cooked through. Put aside on a cooling rack
Added by: grahamgreatrex
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