You need: (to start making the basis [‘plant’] for the bread a day in advance)
Makes 2 small to medium loaves

2 medium-sized potatoes
pinch of salt
3 teaspoons of sugar
1 x 10g Gold Star (GREEN packet) instant yeast

To make the base [‘plant’]:
Cook the potatoes until soft.
Remove from the water, but keep the water.
Mash the potatoes till fine and then push through a sieve.
In a large bowl, add the reserved water to the mashed potatoes and mix well.
Add the salt, sugar and yeast.
Cover, but don’t fix the lid too tightly as gases will be building up.
Leave to stand in a warm, dark place for a minumum of 6 hours, preferably overnight.

To make the bread using this base [‘plant’]:
1kg (4 cups) white bread flour
5–10ml salt
500ml liquid – take the potato base [‘plant’] and add warm water 
(not boiling – you don’t want to kill the yeast) to make up the 500ml

Go for it:
Mix the flour, salt and 500ml liquid together.
Add even more water if the mixture is too dry.
Mix until a soft dough is formed.
Knead for about 10–15 minutes.
Place the dough in a warm place for 30–35 minutes, or until it doubles in size.
Knead the dough down and place in bread pans.
Bake in a preheated oven at 180°C for an hour.

Enjoy with butter – or anything else that tickles your tastebuds!