METHOD
Boil
the potatoes in the water until soft. Place in a sieve over a baking bowl
and strain the water into the bowl. Mash the potatoes and add to hot water.
Add
the sugar, rosemary, onion, butter and salt. Leave to cool to blood temperature.
Add the yeast and leave to react - about 5 minutes. Work in the flour
- you want quite a sticky dough. Flour a board and knead the bread for
about 10 minutes - until it feels elasticity when you pull it apart. Place
back in the bowl which should be lightly oiled and cover with a damp tea
towel or cling film.
Leave
for about 30 minutes and knock the dough back with your fist. Pre heat
oven to 220oC or gas 7, 400oF. Roll into balls or knots and brush with
egg yolk. Sprinkle some sesame or poppy seeds if you wish.
Place on a baking tray sprinkled with flour or polenta. Bake for at least
15 minutes until golden brown and when you turn upside down they sound
hollow when tapped.
|
