Instructions: Warm the bag of flour of the back of the aga.

Peel and chop the potato; place in a measuring jug and make up to 700ml with water.

Pour into a pan add the salt and bring to the boil on the boiling plate.

Transfer to the simmering oven for about 20 minutes or until tender.

Mash well in the liquid and cool until handhot.

Tip the flour into a large bowl reserving one handful for kneading.

Combine the fresh yeast with the warm potato mixture or combine the dry yeast with the bowl of flour.

Mix well.

Pour the potato mixture into the flour beat with a wooden spoon to make an even dough (you may need to add a little exter water).

Work well in the bowl then sprinkle the reserved flour on the worksurface aqnd then knead the dough on top for about 10 minutes.

Wipe a bowl around with oil.

Place the dough in the bowl and cover with clingfilm or a damp tea towel.

Leave to rise beside the aga until doubled in size. (This stage is not essential if using fastaction yeast.) Scatter the rosemary on the work surface.

Tip the dough on top and flatten to a disk.

Dot with soft butter.

Roll up then knead to an even texture without using any extra flour.

Divide the dough into three and shape into oblong loaves.

Oil the small roasting tin and set the loaves in it side by side.

Leave in a warm place beside the aga for about 30 minutes to double in size.

Bake on the second runners of the roasting oven for 15minutes until golden then transfer to the floor of the roasting oven for 5 minutes for a crisp base.

Adding potatoes and potato water to bread dough gives a very good flavour and texture. aga tip: when leaving the dough to rise the ideal place is to set it on top of an oven glove on top of the simmering plate lid. Herb loaves such as this one are excellent to serve with soups starters and salads.

Makes 3 loaves

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