for 1 bread

Dough

350 g	white flour
1 ½ tsp	salt
½ parcel	dry yeast (approx. 5 g)
2 sprig	rosemary, finely chopped
250 g	mealy potatoes, peeled, coarsely grated
2 dl	water
½ tbsp	liquid honey

How it's done

Dough

Mix the flour, salt, yeast and rosemary in a bowl. Wrap the potatoes in a tea towel and squeeze out excess liquid. Add the water and honey, knead into a moist dough using the dough hook on the food processor for approx. 5 mins. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.

To shape

Place the dough on a baking tray lined with baking paper. With wet fingers, stretch the dough into a rectangle (20 x 24 cm). Leave to rise for a further 30 mins. Using a dough scraper, score the dough lengthwise and crosswise at intervals of approx. 2.5 cm.

To bake

Approx. 20 mins. in the lower half of an oven preheated to 240 °C. Remove from the oven, leave to cool on a rack.

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