Ingredient:
500 g (1 lb) strong white flour, plus extra for dusting
1 tsp salt
15 g (1/2 oz) butter
1×7 g sachet fast-action dried yeast
250 g (8 oz) cold mashed potato
About 250 ml (8 fl oz) lukewarm water
Sunflower oil, for greasing
2×500 g (1 lb) loaf tins
Method:
Put the flour and salt into a large bowl, rub in the butter, then stir in the yeast. Add the potato, rubbing it loosely into the flour. Make a well in the middle of the ingredients and add enough water to mix to soft, quite sticky, dough.
Knead the dough on a floured surface until smooth and elastic, then shape into a round. Place in a lightly oiled large bowl, cover with oiled cling film, and leave to rise in a warm place for 1 hour or until doubled in size.
Turn out the dough on to a lightly floured surface and knock back with your fists. Knead until smooth and elastic.
Lightly oil the loaf tins. Divide the dough in half, and shape to fit the tins, tucking the ends underneath. Place in the tin. Cover loosely with oiled cling film and leave in a warm place to rise for 30 minutes or until the dough reaches the tops of the tins.
Bake in a preheated oven at 230℃ (210℃ fan, Gas 8) for 10 minutes; reduce the oven temperature to 200℃ (180℃ fan, Gas 6) and bake for 20-25 minutes until golden. Tap the bases of the loaves to see if they are cooked: they should sound hollow. Serve warm or cold.
500 g (1 lb) strong white flour, plus extra for dusting
1 tsp salt
15 g (1/2 oz) butter
1×7 g sachet fast-action dried yeast
250 g (8 oz) cold mashed potato
About 250 ml (8 fl oz) lukewarm water
Sunflower oil, for greasing
2×500 g (1 lb) loaf tins
Method:
Put the flour and salt into a large bowl, rub in the butter, then stir in the yeast. Add the potato, rubbing it loosely into the flour. Make a well in the middle of the ingredients and add enough water to mix to soft, quite sticky, dough.
Knead the dough on a floured surface until smooth and elastic, then shape into a round. Place in a lightly oiled large bowl, cover with oiled cling film, and leave to rise in a warm place for 1 hour or until doubled in size.
Turn out the dough on to a lightly floured surface and knock back with your fists. Knead until smooth and elastic.
Lightly oil the loaf tins. Divide the dough in half, and shape to fit the tins, tucking the ends underneath. Place in the tin. Cover loosely with oiled cling film and leave in a warm place to rise for 30 minutes or until the dough reaches the tops of the tins.
Bake in a preheated oven at 230℃ (210℃ fan, Gas 8) for 10 minutes; reduce the oven temperature to 200℃ (180℃ fan, Gas 6) and bake for 20-25 minutes until golden. Tap the bases of the loaves to see if they are cooked: they should sound hollow. Serve warm or cold.
