Recipe - Potato And Rosemary Bread

110 g Boiled potatoes; (mashed)
reserve
; (4oz)
125 ml The water; (4fl oz)
125 ml Warm milk; (4fl oz)
2 teaspoon Dry yeast
1 tablespoon Olive oil
2 teaspoon Salt
450 g Plain flour; (1lb)
3 tablespoon Chopped fresh rosemary; (3
to 4)

Dissolve the yeast in the milk for 15 minutes. Mix the potato, oil, salt,
rosemary and yeast mixture. Stir in the reserved cooking liquid and then
the flour to form a stiff dough.

Knead on a floured surface until smooth and elastic. Cover and leave to
rise in a warm place until doubled in size.

Place in a greased loaf tin and leave until the dough has risen above the
rim of the tin.

Bake at 200øC/400øF/gas mark 6 for 10 minutes then reduce the heat to
190øC/375øF/gas mark 5 for 40 minutes. Cool on a wire rack.

Converted by MC_Buster.

Per serving: 301 Calories (kcal); 19g Total Fat; (53% calories from fat);
9g Protein; 27g Carbohydrate; 18mg Cholesterol; 4335mg Sodium Food
Exchanges: 1 One half Grain(Starch); One half Lean Meat; 0 Vegetable; 0 Fruit;
3 One half Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.