Mix the flour with the yeast, salt, potatoes, water and
Place in a covered bowl and leave to rise in a warm place until doubled in size – this takes about 1½–2 hours. Meanwhile heat the remaining
Knock the dough back and press into an oiled
Spread over the onion mixture and scatter the rosemary over the surface. Bake at
A Second World War recipe suggested adding powdered egg, powdered milk and Bovril to mashed potatoes and, having thinned the mixture with water, frying in little pancakes on a griddle. These were known as Potato Panettes.
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