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The most DELICIOUS bread made with mashed potato

Bread with left over mash, rosemary, and bacon fat (ok, you can skip the bacon fat) is DELICIOUS!  It's an excuse to make too much mash and fry bacon!
It's a Christmas morning tradition in our houe because we always have mashed potoatoes on Christmas Eve.  Buttery, creamy mash - sometimes with grainy mustard and sometimes with a bit of horseradish - kneaded into gorgeous dough made from extra strong, organic, stone ground flour with some fresh or dried rosemary and, if you have it and want it, the bacon fat from Christmas morning breakfast.  And it's a gooey, sticky mess to knead.  Do you need a way to get warm enough to take off your sweater? To get inspired to take a shower?  To get dressed before dinner guests come over?  You do?  I thought so. This is your inspiration!

Ingredients - makes 2 big loaves

600 g strong, white wheat or spelt flour
400 g water
12 g fresh/6 g dry/3 g instant yeast
6 g salt
a little handful of fresh or dried rosemary needles
400 g (or so) of left over mashed potato


If using dry yeast, measure the flour into a big bowl and make a well in it.  Measure in the yeast and add 100 g of water.  Let it sit for 15 minutes.  Click here to see a video about proofing dry yeast.  Add the other ingredients and combine them into a big blob.
If using fresh or instant yeast, measure all the ingredients into a big bowl and combine them into a big blob.

Knead well for 10 minutes.  You will stick to the dough and it will stick to the surface so use a scraper if you have one to help you gather it back together from time to time.  See here for more guidance.

After 10 minutes, gather it all into a big blob and pop it back in the bowl.  Cover with a tea towel and let it rest for 1-2 hours until it has significantly increased in size.

Turn the dough out on to an unfloured surface and divide it into two pieces.  The total weight of the dough is around 1400-1500 grams so use a scale if you wish to divide it into two roughly equal pieces of around 700-750 grams.

Flour your hands and flour a scraper and then "stretch and fold" your dough, working around it just one time.  Flour your hands and the scraper again and form the dough into a tight ball.  Click here to see a video about working with sticky dough and click here to see a video about forming a tight ball.

Place the dough on baking tray that is lined with non stick parchment paper, flour the tops, and cover with another tea towel.  Let rest for 45 minutes - 1 hour or until it has roughly doubled in size.  it will have grown and probably flattened out a bit and that is just fine!
Pre heat the oven to 200 degrees celsius.

Slash your loaves a couple of times if you wish and then pop the tray in the oven. Bake for 45 minutes.  When you tap the bottom of a loaf it will sound hollow.  If it does not, simply pop the tray back in the the oven for another 5 minutes or so.

Let cool completely and then enjoy.  You wil be delighted at how good this is and you will make plenty of extra mash from now on just so you have an excuse to make this again!

Like this recipe?  It first appeared in All You Knead Is Bread where there are plenty more just like it.

The dough is sticky and that's OK.  Don't add more flour. The dough is sticky and that's OK. Don't add more flour.

Dough rising in the bowl.  Dough rising in the bowl.

Dough rising on the tray Dough rising on the tray

Lovely final loaf - delicious! Lovely final loaf - delicious!

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