Home Baked Bread

The fabulous aroma of freshly baked bread really makes a house feel like a home. It could also help a prospective buyer fall in love with your place. Try this easy recipe from Geoff Jansz just before your next open home inspection. (Time your baking so that the aroma is still around during the inspection. The aroma is generally strongest at the time of baking and won’t last longer than about an hour after the bread has cooled.)


  • 2 potatoes, peeled and diced
  • 1 packet dry yeast (approx 8 g)
  • 2 teaspoons honey
  • pinch of salt
  • bread flour or bakers flour
  • 2 tablespoons olive oil
  • coarse sea salt or sesame seeds, to garnish


  1. Put the potatoes in a saucepan and cover with 2 litres of cold water. Bring to the boil and cook until tender.
  2. Drain the potatoes, keeping the liquid for the bread and putting aside the potatoes for another use. (Note: potato water is used to give the bread a slightly sour flavour.)
  3. Let the water cool, then put into a bowl along with the yeast, honey, salt and a handful of flour. Whisk to combine. Cover with a clean tea towel and place in a warm spot until the mixture starts bubbling (20-30 minutes).
  4. Remove the tea towel, add the olive oil and handfuls of flour, mixing with a wooden spoon until the dough mixture comes away from the sides of the bowl.
  5. Tip the dough onto a lightly floured surface and knead until smooth and elastic, adding more flour if needed.
  6. Place the dough back into the mixing bowl, cover and place in a warm spot until it doubles in size.
  7. Remove the dough from the bowl and place into a lightly oiled loaf tin. Brush the top with olive oil and sprinkle with coarse sea salt or sesame seeds. Cover and place the tin in a warm spot for 20-30 minutes.
  8. Put into an oven preheated to 200