Ingredients:

• 500 g – self raising flour.
• 10 g – active dried yeast.
• 3 – medium potatoes, boiled, mashed.
• 2 cups approx. – water or vegetable stock.
• 3 flakes – garlic, crushed.
• 3 – green chillies, finely chopped.
• 1 tbsp – Basil chopped.
• 1 tbsp – dill, fennel or Thyme leaves chopped.
• 1 tbsp – Spring onions chopped.
• 1/2 cup – grated cheese.
• 1/2 tsp – each black and white poppy seeds.
• Flour for dusting.
• 1 tbsp – oil.
• 2 tsp – salt.
• 1/2 tsp – sugar.

Method:

1. Mix flour, salt, yeast and sugar in a large bowl.
2. Break up mashed potato and put over flour.
3. Mix into flour with light hand.
4. Add tepid stock little by little, kneading to a soft smooth dough.
5. Add herbs, spring onions, chillies, garlic and cheese. Knead again to a smooth dough.
6. When dough is a nice smooth lump make a depressing in centre.
7. Pour in oil, knead slowly into dough.
8. When oil is absorbed and dough is smooth and elastic rub with greased palms.
9. Place dough in a large, greased bowl. Cover bowl with cellophane.
10. Keep in dark dry place like a switched off oven.
11. Allow to prove for 1 hour or till dough doubles in volume.
12. Punch down again. Shape into log, plait or a rectangle to fit a bread box.
13. Sprinkle remaining cheese, and top with poppy seeds.
14. Keep aside again for 30-40 mins or till dough rises double in size.
15. Preheat oven and bake at 250 C for 30 mins and 200 C for 5-7 minutes.
16. Invert bread carefully. Check if hollow and bake inverted for 5-7 mins.
17. Bread should have a smooth golden crust.
18. Cool to a warm temperature before slicing as required.
19. Brush with butter or apply garlic butter before serving.
20. Serve hot warm or cold with tea or beverages.

Recipe courtesy of Saroj Kering