I had 175g of left over mashed potato This 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.
175g mashed potato
325g strong white flour
70g strong wholemeal flour
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.
Melt the butter in a microwave and add it to the potato with half the water, Mix until smooth. Put this together with the other 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.
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.