Cook the Potato… a leftover Baked Potato, heated back up and peeled works well; or you boil the Potato and then peel it… just make sure the Potato doesn’t get too wet or absorb too much water whilst cooking
Finely mash or rice the Potato
Mix the Flour and Salt in a bowl
While still hot, mix the Mashed Potato into the Flour and rub together with your fingers until all the Potato is incorporated evenly throughout the Flour
Mix the Yeast into a small amount of Warm Water. Add this, and the rest of the Water and Milk
Mix and knead as usual for 10 – 15 minutes
Leave to rise, somewhere warm and covered with a clean, damp tea towel or cloth – 1 – 2 hours should do it
Now knock the Dough back and give it another quick knead…
Put it into a loaf tin and leave to rise for a further hour or so; until the Dough has risen to the top of the tin
Cook at 220˚c for 40 – 45 minutes
Cool on a wire rack for half and hour or so before slicing…
This bread is to die for at breakfast time – makes the best tuna or prawn sandwiches – and is the best kind of loaf for using for croutons or breadcrumbs…
From Elizabeth David’s ‘English Bread and Yeast Cookery’