Potato and rosemary bread with beetroot and dill pickle recipe | delicious. magazine

Ingredients

• 300g maris piper potatoes, cut into even chunks
• 25g unsalted butter
• 300g strong white bread flour, plus extra for dusting
• 1 tsp salt
• 1 tsp caster sugar
• 7g dried active yeast
• 1½ tbsp chopped fresh rosemary, plus extra to serve
• Olive oil for greasing
• For the beetroot pickle
• 400g whole beetroot, skin on
• 170ml cider vinegar
• 1 tbsp caster sugar
• ½ tbsp salt
• 20g fresh dill, roughly chopped