You don’t actually taste the potato in this bread (not like our own potato bread here in Northern Ireland) but it just seems to give a nice texture to the bread.
8oz floury potatoes (peeled weight)
7.5floz hand hot water
1lb 2oz strong white bread flour
3 tbsp rolled oats
2 tbsp skimmed milk powder
1.5 tsp salt
1.5 tbsp dark brown sugar
1.5 oz butter diced
1.5 tsp dried yeast
1 tbsp water
1 tbsp rolled oats.
Place the potatoes in a pan, add water to cover, bring to the boil and cook for 20-25 minutes, until tender. Drain and mash until smooth. Set aside to cool.
Pour the water into the bread pan. Sprinkle the flour over the liquid, then sprinkle in the rolled oats and skimmed milk powder. Add the mashed potatoes to the bread pan, then place the salt, sugar and butter in 3 corners of the pan. Add the yeast.
Set the bread machine to the basic setting, medium crust, and press start. About 5 minutes before the end of the final rising (about 1-1.5 hours from the start), add the topping. Brush the top of the loaf with the water and carefully sprinkle over the rolled oats.
When the cycle has finished turn out the bread to cool.
This recipe is taken from the Essentials Bread book which so far all the recipes seem to be very compatible with my Morphy Richards Bread maker.