Serves 8 | Prep time 15 minutes | Rise time 40–50 mins | Cook time 45 minutes

1 cup mashed potatoes
2 large eggs, beaten
1 cup warm water (from the tap)
1/4 cup olive oil
2½ cup plain flour
7g instant yeast
1 tablespoon caster sugar
1/4 teaspoon salt
OR
For a gluten free loaf replace the plain flour with the following ingredients
21/4 cups gluten-free allpurpose flour
1 teaspoon xanthan gum (omit if your flour blend already includes it)
2 tablespoons psyllium husk powder

1. Grease a standard loaf tin with oil.

2. In a large bowl place in dry ingredients and whisk well to combine.

3. Process the mashed potatoes and eggs in a food processor until smooth and combined. Add water and oil, and pulse until combined with the potato and eggs.

4. Fold in the wet ingredients with the dry ingredients and mix well until you get a rough sticky dough. Transfer the dough to the prepared loaf tin and use a wet spatula to smooth out the top.

5. Cover the tin with a kitchen towel and let the dough rise in a warm, draft-free place for 40 to 50 minutes, until it has roughly doubled in size.

6. Preheat the oven to 200ºC and place the rack in the centre position. If you have a steam oven, add medium steam to the cook.

7. A little trick is to spray the loaf with water prior to cooking for a lovely brown crust. Bake for one hour until the top of the bread is golden brown and the loaf sounds hollow when tapped.

8. Allow the loaf to cool for 10 minutes in the pan before removing and placing it on a wire rack to cool before slicing.