POTATO BREAD

A:

350 gm high protein flour

(bread flour) sifted with ½ tsp salt

2 tbsp milk powder

1 tbsp instant yeast

70 gm sugar

1 tbsp bread improver

B:

150 gm potatoes boiled, peeled & smashed

1 egg

800 ml water used to boil potatoes

C:

75 gm butter, softened

GLAZING:

Some fresh milk or 1 egg lightly

beaten with pinch of salt

TOPPING:

2 tbsp instant custard powder

mixed with water

METHOD:

Put A into a mixer, use dough hook

to stir well.

Add B & mix into a sticky dough.

Continue to knead with the dough

hook for 5 minutes.

Add C & knead for 10 minutes until

the dough is smooth & elastic, fully developed.

Form into a ball & leave o rise in an oiled

mixing bowl until the dough is double in bulk.

Punch the dough down & knead for

5 minutes until smooth again.

Divide the dough into 50 gm pieces,

form into rounds.

Arrange 9 rounds on greased & floured

20cm/8” square baking tin in rows of 3.

Cover with a piece or clean damp cloth &

leave to rise until double in bulk.

Glaze the top with milk / egg.

Pipe custard crossed on each rounds.

Bake in pre-heated oven at 200°C

for 15-20 minutes until cooked &

golden brown.

Remove from oven, leave the bread on

a wire rack to cool.