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Here're the ingredients, all laid out...

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put a teaspoon of the sugar (note, you could substitute molasses or brown sugar, or even honey if you want - all will work, but will result in different flavours) in a bowl or cup, and pour over a 1/4 cup of warm water.

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I washed and sliced the potatoes, skin still on (very important, that's where most of the nutrition and taste is), threw it into boiling water, boiled the heck out of 'em for about 30 minutes. Then I poured most of the starchy water off into a bowl (to b

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The dry ingredients have already been chucked in a mixing bowl. That includes the flour, salt, all but a teaspoon of the sugar, the oil, and any curry powder and/or seeds you might want to throw in.

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Here's a spoonful of NZ's standard rising agent: Edmond's Active Dry Yeast. The amount isn't too critical, just dictates how long the dough takes to rise (temperature of the dough is also a factor - about 25 degrees C is a good temp if you can manage it.

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Poured carefully into the warm sugar water - don't stir or disturb the water - give the yeast time to "proof" - it'll float first, as it absorbs water,

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then sink...

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and then rise to the surface again as the yeast produce CO2... (at least I think that's what's in the foam)

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Here's the yeast floating back to the top in frothy little patches. Pretty cool process.

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Here're the dry ingredients again, note the extra virgin (rich) olive oil - yum. There's also curry powder (which is surprisingly tasty when combined with sweet spreads like jam or Nutella! And, thanks to my German heritage, I've always been partial to

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Here's the yeast continuing to froth...

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until it develops a substantial head. It's ready...

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I pour in the yeast mixture and the moist mashed potatos and stir them fairly thoroughly into the dry ingredients.

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until the dough looks like this... then I start adding some of the (now slightly cooler) potato water, but not too much, we want the dough to look like

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this... soft and maleable, but not sticky - add more flour around the outside edges of the bowl or water into the middle a bit at a time - note: it's easier to add more flour than more water...

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knead the crap out of it. I tend to hook into it with one hand, stiff-arm, for about 5 minutes, continually folding it back over itself. That ensures a good mixture, so that the wheat gluten can start binding... and so that the yeast is well distributed

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here's a finished dough - note, yours might look a little bit larger as this batch is half-size (i.e. I only used half amounts of the ingredients) - the recipe is pretty flexible that way.

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To keep the dough from sticking, I usually rub a bit of olive oil on the inside of the bowl (I've already used the dough to "lift" all the flour off the inside of the bowl leaving it relatively clean) and a bit on the outside of the dough, whic

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After about an hour, it looks like this, about 2-3 times increase in volume.

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I turn it out of the bowl into a handful of flour on a cleaned benchtop and...