Potato bread

Potato bread recipe:
Ingredients:
10.5 oz peeled and cubed Maris Piper potatoes
1 tsp oil
1 tsp salt
1heaped tsp dried yeast
10.5 oz strong white bread flour

Method
Cook potatoes until tender.
Drain and keep water. Return potatoes to pan and dry over low heat.
Mash with oil and make sure they are really smooth. Set aside.
Keep 5 tbsp potato water and when blood heat add sugar and yeast and set aside to froth for ten minutes.
Mix cooled potatoes with yeast mixture and add salt. Make sure it is a smooth gelatinous dough.
Slowly add flour, but no extra liquid until you have a smooth but elastic dough.
Knead for ten minutes.
Put to rise in a lightly oiled bowl and cover with oiled cling film. Set aside to rise for an hour in a warm place.
Knock back gently and form into a 2 cm thick rectangle, fold long sides to middle, pinch in place (like a baguette shape) and flip over onto a floured tray to prove for thirty-five minutes. Slash top and sprinkle with flour.
Bake in oven at 220 degrees or fan oven 200 degrees for 35 minutes.
Don't freeze. Tastes better after couple of days, if it lasts that long. Very moreish!