Left-over mash and rosemary bread

1 HOUR + RISING + PROVING | MAKES 1 LOAF | EASY | This makes a brilliant breakfast bread, toasted, buttered and drizzled with honey. Potato gives it a lovely texture and flavour, almost sourdough-like.

strong white bread flour 350g

fast-action dried yeast 7g sachet

fine sea salt 1 tsp

caster sugar 2 tsp

rosemary leaves finely chopped to make 1 tbsp

whole milk 125ml, warm

left-over mashed potato 200g

oil for the bowl and tin butter and honey to serve

V• Put the flour in the bowl of a stand mixer and make a well in the middle. Sprinkle in the yeast, salt, sugar and rosemary. Add 100ml of warm water, the milk and mash, and knead with a dough hook for 10 minutes or until the dough is smooth and elastic. Alternatively bring the dough ingredients together then knead by hand.

• Oil a large bowl, then add the dough, turning it over so it’s coated on all sides. Cover with a tea towel and leave to prove in a warm place for 30 minutes or until doubled in size. Meanwhile oil a long 900g bread tin.

• Once the dough has risen, turn it out of the bowl and knead briefly to knock out the air. Shape it into a loaf roughly the same shape as the tin and drop it in. Cover with a towel and leave to rise again until doubled in size.

• Heat the oven to 200C/fan 180C/gas 6 and put a large roasting tin in the bottom of the oven to heat up. Put the bread in the oven, adding a cup of water to the tin at the same time. Bake for 30-35 minutes or until golden, risen and sounding hollow when tapped on the base.

• Leave the bread to cool before slicing. Serve toasted, buttered and drizzled with honey.

PER SLICE (10) 166 KCALS | FAT 2G

SATURATES 0.9G | CARBS 30.8G | SUGARS 1.7G

FIBRE 1.5G | PROTEIN 5.4G | SALT 0.5G