I found this recipe and thought I would give it a go. I did not really follow the recipe, as usual, but rather used it for “inspiration”.  Rather than grated potato I used mashed, I had it leftover. Rather than pumpkin seeds I used sunflower, I have a massive bag of them that needs to be used. I also decided that I would be ambitious and make a plaited loaf, well I thought it would be a challenge, it turned out to be rather easier than I thought it would be. It went down really well, and was eaten really quickly. Try it toasted. Yum.

Potato Sunflower Bread

• 225g/8oz cold mashed potato
• 1 sachet easy-blend dried yeast
• 340g/12oz plain white bread flour
• 110g/4oz sunflower seeds
• 1½ tsp salt
• 1 tbsp olive oil

1. Put the potato, yeast, flour, seeds, salt and olive oil in a bowl. Slowly add up to 280ml (10fl oz) warm water (or the water from cooking the potato) and blend together to form a dough (you might not need all the liquid). Knead the dough for a few minutes until it is smooth but still soft.
2. Put the dough in a bowl in a warm place covered with a damp cloth and let rise for about two hours. Then ‘knock it back’ – distribute the fermenting yeast – by kneading again.
3. Plait the dough to form a large loaf. Cover with a cloth coated in flour then let rise again for another 1/2 hour to hour.
4. Bake in the oven at 230C for about 35 minutes, I also used steam to make a nice crust. Once baked allow to cool on wire rack.

The loaf was not perfect, but I was really proud of my first dough shaping effort.

 Once that was done I made some cinnamon rolls for breakfast as my Dad and sister Leanne are here. They were wholemeal ones with orange icing, they were good.

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Baby Bread…

I also made some little rolls for Ollie, they were just a basic bread recipe except I also added a crumbled Wheetabix, a grated apple and a tsp of cinnamon. They had no salt and only a little tsp of sugar. Healthier for the little man methinks.