Skill level

Average: 3.6 (49 votes)



  • 400 g floury potatoes
  • 300 g plain flour
  • 55 g caster sugar


  • 260 g (1 cup) starter
  • 350 g plain flour
  • 110 g caster sugar
  • 125 ml hot water
  • 1 tbsp melted butter
  • 1 tsp caster sugar, for sprinkling

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Proving time 2 hours

Fermenting time 3 days

To make starter, peel and slice the potatoes, then cook in boiling, salted water for 10 minutes or until tender. Drain and mash until smooth. Cool, then place in a large container – it will need room to ferment.

Add the plain flour and sugar, mixing to form a dough-like consistency. Cover with a tight-fitting lid and leave in a warm place to ferment for up to 3 days in cold weather or 1 day in warm weather. Starter is ready when it begins to rise and bubble.

To make bread, place the starter in a bowl with the plain flour, caster sugar and hot water. Stir to form a soft dough, then knead for 3 minutes or until smooth.

Liberally grease a 1 litre loaf pan with butter and place the dough inside. Cover with a clean tea towel and set aside in a warm, draught-free place for 2 hours or until doubled in size.

Preheat oven to 180°C. Place pan in oven and bake for 45 minutes, then remove from oven and brush with the melted butter and sprinkle with the caster sugar. Return to oven for a further 15 minutes or until golden and just caramelised on top.

Cut into slices and serve hot with butter, manuka honey or golden syrup.


Photography by Julian Kingma.