Ingredients

• 500 g - self raising flour.
• 10 g - active dried yeast.
• 3 - medium potatoes, boiled, mashed.
• 2 cups approx. - water or vegetable stock.
• 3 flakes - garlic, crushed.
• 3 - green chillies, finely chopped.
• 1 tbsp - basil chopped.
• 1 tbsp - dill, fennel or thyme leaves chopped.
• 1 tbsp - spring onions chopped.
• 1/2 cup - grated cheese.
• 1/2 tsp - each black and white poppy seeds.
• Flour for dusting.
• 1 tbsp - oil.
• 2 tsp - salt.
• 1/2 tsp - sugar.

How to Make Potato Bread

• Mix flour, salt, yeast and sugar in a large bowl.
• Break up mashed potato and put over flour.
• Mix into flour with light hand.
• Add tepid stock little by little, kneading to a soft smooth dough.
• Add herbs, spring onions, chillies, garlic and cheese. Knead again to a smooth dough.
• When dough is a nice smooth lump make a depressing in centre.
• Pour in oil, knead slowly into dough.
• When oil is absorbed and dough is smooth and elastic rub with greased palms.
• Place dough in a large, greased bowl. Cover bowl with cellophane.
• Keep in dark dry place like a switched off oven.
• Allow to prove for 1 hour or till dough doubles in volume.
• Punch down again. Shape into log, plait or a rectangle to fit a bread box.
• Sprinkle remaining cheese, and top with poppy seeds.
• Keep aside again for 30-40 mins or till dough rises double in size.
• Preheat oven and bake at 250 C for 30 mins and 200 C for 5-7 minutes.
• Invert bread carefully. Check if hollow and bake inverted for 5-7 mins.
• Bread should have a smooth golden crust.
• Cool to a warm temperature before slicing as required.
• Brush with butter or apply garlic butter before serving.
• Serve hot warm or cold with tea or beverages.