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Potato Bread with Mustard and Cheddar

Recipe Submitted By: bakingmad

Ideal for using up left over mashed potato. This adds texture to the baked loaf. Try toasted with cheese on top!

150 grams	Very Strong Bread Flour (Allinson Premium Wholemeal)
250 grams	Very Strong Bread Flour (Allinson Premium White)
75 grams	Rye Flour
75 grams	Grated Cheddar Cheese
125 grams	Cold Mashed Potato
2 tbsp	Grain Mustard
2 tsp	Golden Granulated Sugar (Billington's)
1.50 tsp	Salt
1 sachet	Easy Bake Yeast (Allinson) 1 x 7g sachet
115 ml	Buttermilk
170 ml	Water

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Put the flours, cheese, potato, mustard, sugar and salt into a bowl and sprinkle the yeast over.
Mix to a soft dough with the buttermilk and water.
Turn onto a floured surface and knead for 10 minutes.
Shape as desired and put into an appropriate greased tin.
Leave to prove until double in size. Preheated to 220°C/fan 200°C/Gas Mark 7
Place in an oven and immediately turn the oven down to 200°C/fan 180°C/Gas Mark 6 and bake for 25-30 minutes.
Cool on a wire rack before slicing.