Rosemary Potato Bread

1. 1

   Cook the chopped potatoes in boiling water for 20 mins. Drain, mash and cool.

2. 2

   Reserve 2 tbsp rosemary and place the rest in a bowl with the flours, baking powder, salt, paprika, grated potatoes, mashed potatoes and milk. Knead with the dough hook of a mixer, then with your hands, until smooth.

3. 3

   Preheat the oven to 400u00b0F. Line a baking sheet with parchment paper. On a lightly floured work surface, form the dough into a round loaf and transfer to the baking sheet. Score several times across the top with a sharp knife, then sprinkle with sea salt and the reserved rosemary. Bake for 50-55 mins, until a skewer comes out clean, covering with foil after 45 mins if the top is browning too quickly. Cool on a wire rack.

* Per serving · 4 servings · Values may vary.