Eating In

275ml warm water
1 teaspoon fast-action yeast
350g potatoes, washed but unpeeled
50ml olive oil, plus extra for kneading
550g strong white flour, plus a little extra for shaping
Just under 3 tsp salt
Pour the warm water into a bowl and stir in the yeast. Grate the potatoes, mix into the bowl and stir in the oil, flour and salt. Mix well, leave for 10 minutes, then lightly oil a worktop and knead the dough for eight to 10 seconds only. Return the dough to the bowl, cover and leave for 90 minutes. Dust the worktop with flour, shape the dough into a ball and place it seam-side down on a baking tray lined with non-stick paper. Cover and leave to rise for an hour. Heat the oven to 220C (200C fan-assisted)/425F/gas mark 7, dust the loaf with flour, slash a crisscross into it and bake for 45 minutes.