There is something about this time of year that just makes me want to bake my own bread from scratch, especially on a grey dull day with not much else to do. I like kneading by hand, it’s kind of therapeutic. Then watching the dough do it’s thing, slowly rising. Finally smelling that home baked scent of goodness wafting from the oven as you pull out your crusty loaf. Hmmmm. I need to make this again very soon. Please don’t be alarmed by the added extra of frozen mashed potato. It really is only a small amount and hardly noticeable in taste, but it helps keep the loaf fresh for days (unless you eat it all straight away of course!)
375 g wholemeal bread flour
3 “sticks” frozen mashed potato diluted in the water
300 ml warm water
1 teaspoon salt
1 teaspoon sugar
1 sachet fast action yeast (7 g)
1. Mix the dry ingredients.
2. Add the water with diluted mash sticks.
3. Knead well.
4. Leave to rise in a warm space until doubled in size.
5. Form your loaf, place on a baking sheet and slash the top a few times to allow for even rising. Leave to rise again for about 20 minutes or so.
6. Bake in a pre heated oven at 200°C (180ºC if using a fan oven) for 35 to 45 minutes.