POTATO BREAD

Ingredients :

(A)
600g bread flour
70g sugar
1 1/2 teaspoons salt
1 1/2 tablespoons milk powder
4 teaspoons instant yeast

(B)
1 egg
270ml cold water

(c)
120g mashed potato*
60g butter

(D)
Custard


Method :

1. Mix (A) till well blended. Add (B) and knead to form a dough.
2. Add (C), continue to knead to form a smooth and elastic dough.
3. Make the dough into a ball. Put in a bowl and cover with clear film. Put in a warm place to prove for 45 minutes.
4. Mould the dough into a balll and leave it to rest for a further 15 minutes.
5. Divide the dough into several 30g pieces. Mould them into balls and put them on a greased 23cm square baking pan, 16 pieces per pan. Makes 2 pans.
6. Cover and leave to prove for 40 minutes or till twice the size.
7. Brush with egg wash and pipe the custard to make a cross on top.
8. Bake at 180 C for 25 minutes on the lower shelf of the oven. Serve.

** As the dough is a bit sticky, put some flour on your hands before you start to make into balls.