Lightly flour a baking tray.

Place all the ingredients in the bowl of an electric mixer fitted with the dough hook attachment and mix until well combined. If the dough looks too sticky, add a small amount of flour until it stops sticking to the side of the bowl. Continue mixing on the lowest speed for 10 minutes until you have a smooth soft and elastic dough.

Place in a greased bowl, cover with a damp cloth and leave in a warm place for 1 hour or until doubled in size. Punch back the dough and knead again for a minute or two. Shape into 1 large or 2 smaller oval loaves on a lightly floured surface. Place onto the floured baking tray and, using a sharp knife or blade dipped into flour, slash each loaf 3 times. Cover once more and allow to rise for 40 minutes, or until doubled in size.

Preheat the oven to 200°C. Bake the loaves for 1 hour or until the bread sounds hollow when tapped. Remove from the oven and place on a cooling rack.

Slice and serve with farm butter and your favourite cheese.

Tip: If you don’t have leftover mash, simply boil peeled potatoes until soft and lightly mash with a fork.