ROSEMARY AND POTATO BREAD.

Ingredients......1 sachet of dry yeast (7gm), 1 tsp of castor sugar, 250ml of lukewarm water, 500gm of plain flour, 1/2 tsp of salt, 3 tbs of rice bran/ canola oil, 3 white potatoes 'all rounder', boiled till tender and finely sliced, 150gm of feta cheese (crumbled), 2 tbs of lemon juice, cracked pepper to taste, 2 tbs of rosemary leaves. Preheat your oven to 180 deg C. Line a baking tray with baking paper. Let's get started ... Mix the yeast and sugar together in a small bowl and sprinkle on top of the lukewarm water, rest until frothy. Mix the flour and salt in a large mixing bowl. Make a well in the centre and add the dissolved yeast and oil, combine well with a wooden spoon. Turn the dough onto a lightly floured bench and knead until smooth. Cover with cling wrap and rest for 45 minutes. Now that the dough is rested, place on a lightly floured bench and knead and knead for 5 minutes. Use your hands to shape the dough into a rectangle, with the middle a litle thinner than the edges. Place the dough on the prepared tray. In a separate bowl mix the crumbled feta cheese, lemon juice, cracked pepper, potato slices and spread over the top of the dough. Bake in the preheated oven until golden brown, (depending on your oven it can be anywhere between 15- 25 minutes). Enjoy.