Rosemary Olive Oil Potato Bread

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Rosemary Olive Oil Potato Bread

 

1 cup packed cold roasted mashed up potatoes (skins

removed)

1 envelope (1/2 oz.) active dry yeast

3 cups white flour

1 cup

whole wheat flour

2 tsps. fresh rosemary, finely chopped

2 tsps. salt

4

tbsps. olive oil

1 cup warm water

 

Combine the yeast, flours, rosemary and salt in a

bowl.  In another bowl, combine the potatoes and olive oil; mash them together

and add a little water if needed to get them smooth.  Turn mashed potatoes into

the flour mixture and begin mixing.  Add about a half cup of warm water and

continue mixing.  Add more water as needed until it forms a soft dough.

Turn

out dough onto a floured countertop and knead for 8-10 minutes until smooth and

elastic.  Clean out the mixing bowl and spray lightly with cooking spray.  Place

dough in bowl and cover with a dishtowel.  Place in a warm place and let rise

for an hour or until doubled in size.

Turn out risen dough on to a floured

countertop and punch down and knead for a minute or two.  (If you want two

smaller loaves, divide the dough now.)  Flatten out with your hands and then

fold dough up like a business letter.  Turn it seam side down and rotate while

cupped in your hands to shape into a plump oval loaf.  Place on a baking sheet

lined with parchment paper or a slipat.  Sprinkle the top with a little whole

wheat flour.  Cover the loaf(s) with the dishtowel and let rise in a warm place

for half an hour or until doubled in size.

Preheat the oven to 400 degrees. 

Using a sharp knife, scour the top of the bread with three or four diagonal cuts

to make a crisscross pattern.  Bake for 30 to 35 minutes or until golden brown

and hollow-sounding when tapped.  If you have a spray bottle handy, use it to

mist the sides of the hot oven with water just before putting the loaf in and

then every 3 minutes for the first 9 minutes.  This moisture will create an

extra crispy crust.

Transfer to a wire rack to cool. Yields 1 large loaf or

2 small.