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INGREDIENTS
1 pk Dry yeast
2 tb Sugar
5 c All-purpose flour
1 c Warm water
1 1/2 c Sourdough starter
2 ts Salt

INSTRUCTIONS
In large mixing bowl, sprinkle yeast over warm water, let dissolve 5 minutes. Stir in sugar, starter and gradually add 4 cups of the flour mixed with salt. Cover bowl with damp cloth, let rise 1 to 1 1/2 hrs in a warm, draft-free place. Turn dough onto floured board, work in remaining flour until dough is no longer sticky, Knead until satiny, about 5 min. Shape into 1 large round, or 2 long loaves. Set on cookie sheet sprinkled with corn meal. Let rise again in warm place for 1 to 1 1/2 hrs. Put shallow pan of water in lower shelf of oven; preheat to 400 F. Make diagonal slashes in bread. Bake 40 to 50 minutes or until crust is medium dark brown. Set on rack to cool.

225g/ 8oz warm cooked potato
1/2 tsp salt
25g/ 1oz butter, melted
50g/ 2oz plain flour

Makes 8

Mash potatoes well. Add salt and butter, then work in enough flour to make a pliable dough. Divide the dough in two and roll out on a floured surface to form two circles 22cm / 9 inch in diameter and1/2cm/ 1/4 inch in thickness. Cut each circle into quarters and bake on a hot griddle or pan for about 5 minutes or until browned on both sides. Some people like to grease the baking surface, while others prefer a light dusting of flour for a drier effect.