I had 175g of left over mashed potato This works out at 1 part mashed potato to 2 parts flour. It is more potato than I have used before in a bread dough so it was a bit of an experiment. The potato gives the bread a good flavour and a lovely crispy crust.
It makes the dough wetter than usual and more difficult to handle so it was kneaded by machine.
For a drier mix use a little less liquid or use I part mashed potato to 3 or 4 parts flour.
175g mashed potato
325g strong white flour
70g strong wholemeal flour
4 tbs olive oil (3 for the dough mix and one for drizzling on the top.)
300g water ( hand hot)
1 tsp dried yeast
1 tsp sugar
1/2- 1 tsp salt
A small bunch of fresh rosemary I used about 6 pieces of fresh rosemary each about 12 cm long. The leaves were stripped from 3 of them then finely chopped. These were added to the dough mix.
The other 3 were cut into small pieces about 2 cm long these and were used to stud the top of the dough.
Put the ingredients into a bread machine on a dough only setting. When this has finished begin the cycle again but only leave it on long enough to mix the dough a second time. It should look elastic and well aerated.
Some of the dough was tipped, almost poured, onto a well oiled baking tray and spread out to make a layer of about 1/2 in thick, sprinkled with olive oil and studded with rosemary.
Optional Extra
The rest of the dough was spooned into muffin cases to half full. I placed some pieces of aged Gouda onto the dough then another spoonful of dough. This was topped with chopped onions and a sprig of rosemary. A little bit of finely grated carrot adds a bit of colour but is optional.
These were left in a warm place for 30 min then baked at gas 6 for 20 min till golden brown and eaten hot.
Very more-ish.
