Potato and Onion Wedge Bread

This is a great rustic bread to serve with meat, fish or poultry.
It's best made just before serving.

Ingredients:
15ml vegetable oil
1 onion, chopped
15ml chopped fresh chives
375ml cooked mashed potato
125ml milk
615ml self-raising flour
125ml potato flour - Smash
125g butter
5ml caraway seeds
1 egg, lightly beaten
40g extra melted butter

Method:
Preheat the oven to 180C.
Heat oil in a pan and saute the onion until soft and translucent.
Cool and stir in the chives.
Beat the potato and milk in a bowl with a mixer until it is light and fluffy.
Stir the flours into a separate bowl, rub in the butter, then stir in the onion mixture.
Stir in the potato mixture, seeds and egg and mix to a soft dough.
Knead the dough on a floured surface until smooth.
Shape into a 20cm round and place on an oven tray.
Cut into 8 wedges and brush with the melted butter.
Bake for about 30 minutes until browned and cooked through.