Potato, Rosemary And Olive Bread

• 1 large russet potato (about 12 oz), peeled and cut into 1-inch chunks
• 3 tbsp butter, chopped
• 3 cups self-rising flour
• 1 tsp salt
• 1/4 cup pitted black olives, chopped coarsely, plus additional 1/3 cup
• 2 tsp chopped rosemary, plus additional 1 tbsp sprigs
• 1/2 cup milk, plus additional, to brush
• 2 tsp sea salt flakes

1. Preheat the oven to 400u0b0F. Grease a baking pan.
2. Place potato in a small saucepan; cover with cold water. Bring to a boil. Boil for 15-20 mins or until tender. Drain; return to pan. Add butter; mash until smooth.
3. Combine flour, salt, pepper, chopped olives and rosemary in a large bowl. Add milk and 1 cup water. Stir to combine and make a soft sticky dough.
4. Turn out dough onto a lightly floured surface; knead briefly to combine (dough should be soft and sticky).
5. Place the dough on prepared pan. Shape into a 12 x 6 inch rectangle. Brush top with a little additional milk. Sprinkle with rosemary sprigs, additional olives and salt flakes.
6. Bake for 30-35 mins or until golden and bottom sounds hollow when tapped. Cool on wire rack.

russet potato, butter, flour, salt, black olives, rosemary, milk, salt

Taken from recipes-plus.com/api/v2.0/recipes/24806 (may not work)