Leftover Chip Shop Potato Bread

Get your chips and water in a large saucepan. Set it over a medium heat and bring the water to a simmer.

Remove the pan from the heat, add the butter and use a stick blender to blitz it into a smooth purée. Set aside to cool slightly until just warm.

Mix together the flour and yeast in a large mixing bowl. Add the potato purée and use your hands to knead it until it comes together in a dough. Add the salt and continue to knead until smooth. Pop it back in the bowl, cover with a tea towel and leave it to prove until doubled in size (just under an hour).

While the dough proves, line a 2lb loaf tin with baking paper.

Lightly sprinkle the dough with flour and transfer it to a lightly floured surface. Use a dough scraper to push it into roughly the same shape as your loaf tin, flouring it as much as necessary if it’s sticking.

Transfer the dough to the loaf tin, cover with a tea towel and leave it to prove again until almost doubled in size (just under an hour again).

Meanwhile, heat your oven to 200°C.

Get the bread in the oven to bake for 35 mins until lightly golden and cooked through (if you have a temperature probe, it should be about 90°C in the centre). Transfer to a wire rack to cool a little.

While the bread cools, make the salt and vinegar butter. Put the room temperature butter in a mixing bowl and add the sea salt and malt vinegar. Use a whisk to whip the butter until soft and the salt and vinegar has been evenly incorporated.

Serve the bread warm with good quality butter.