Instructions: Dissolve the yeast in the milk for 15 minutes. Mix the potato, oil, salt, rosemary and yeast mixture. Stir in the reserved cooking liquid and then the flour to form a stiff dough.

Knead on a floured surface until smooth and elastic. Cover and leave to rise in a warm place until doubled in size.

Place in a greased loaf tin and leave until the dough has risen above the rim of the tin.

Bake at 200 C/400 F/gas mark 6 for 10 minutes then reduce the heat to 190 C/375 F/gas mark 5 for 40 minutes. Cool on a wire rack.

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