Rosemary and Pecorino Potato Bread

Boil a couple of large potatoes with half a tsp of crushed dried rosemary added to the water. Mash the potato with a potato masher or with your fingers ensuring there are no lumps. Save a cup full of the water the potatoes were boiled in.

Mix the yeast into the cup of potato water making sure the water is warm enough to activate the yeast. Add a tsp of sugar and stir.

In a large mixing bowl gather the mashed potato, butter, olive oil, eggs, grated cheese and dried rosemary. Mix it all well to combine all the ingredients and distribute the rosemary evenly.

Add the yeast water to the above mix and stir it in. Then add two cups of flour and bring it all together to make a sticky dough. You can do this in the bowl by hand or use a stand mixer with the paddle blade if you have one.

Now add the rest of the flour little by little - half a cup at a time - and make a soft dough with all the flour. Use the dough hook for the stand mixer. Use only as much flour as needed, not all 7 cups. Add a little water only if needed.

Knead the soft dough on your clean work surface by hand for around 7 to 8 minutes till it smooth and firm. Put the dough into a clean bowl covered with a damp napkin and leave it to rise till doubled.

Set the oven to preheat to 180C. Remove the risen dough to your work surface and punch it down gently. Divide into two freehand round loaves or boules. Cut a square on the top of the loaf with a very sharp blade or non-serrated knife.

Place each loaf on a baking tray lined with parchment paper and bake them for 30 to 35 minutes. Your bread should be a beautiful golden colour.

Let the loaves cool properly before you slice them.