500 g organic white flour
3,5 g sachet of dried yeast
1 tsp sugar
325 ml lukewarm water
3 medium potatoes
1/2 red onion
Cut the potatoes into chunks. Heat 1 tbsp of oil in a non-stick pan, add your potatoes and the thinly sliced onion. Stir and toss well as they cook.
When the potatoes are turning golden, add a few springs of rosemary & thyme, salt and stir through. Set aside. Mash the potatoes.
Dissolve 1 tsp sugar in the lukewarm water. Sprinkle in yeast. Let stand 10 minutes, then stir well.
Put the flour, 1 tbsp of salt in a large bowl. Add mashed potato mixture. Make a well in the middle. Gradually pour the lukewarm water into the well, continuously stirring and bringing in the flour as you go to form a rough dough.
Transfer the dough to a flour-dusted surface and knead for around 10 minutes, or until smooth and springy. Place the dough in a lightly greased bowl, cover with a damp tea towel and leave for around 1 hour, or until doubled in size.
Punch and lightly knead the dough. make a log of the dough and seam the edges. Place the dough log in a greased loaf pan and let it rise for 45 minutes. Brush with olive oil and sprinkle with fresh thyme & rosemary springs.
Bake the potato bread in a preheated oven (200°C) for 20/25 minutes.