MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Roasted Garlic Potato Bread
 Categories: Breads
      Yield: 8 Servings

      1 tb Sugar
  2 1/4 ts Active dry yeast
  2 1/2 c  All purpose flour
    3/4 c  Potatoes; boiled, mashed
      6 cl Garlic; minced
      1 tb Dried Italian seasoning
      2 ts Sea salt; plus more for
           -topping
    1/2 c  Extra virgin olive oil; plus
           -more for topping
      1    Yukon gold potato; thinly
           -sliced

  Preparation time: 2 hours 30 minutes
  Cooking time: 45 minutes

  A delicious and simple bread filled with and topped with potatoes!

  Add sugar and yeast to 1-1/8 cup of very warm water. Set it aside
  until it begins to foam (about 10 minutes). If it doesn't foam, that
  means that your yeast is dead and you will need to get new yeast.
  This step is called "proofing your yeast."

  Add your flour, mashed potatoes, garlic, Italian seasoning, 2 ts of
  salt, and 1/4 cup of extra virgin olive oil into a large bowl.

  Using a large spoon, begin mixing the contents until a very rough
  dough forms, about 2 minutes.

  Flour your working surface with up to 2 tb of flour (use as little as
  you can get away with). Empty the contents of your bowl onto your
  surface and begin kneading the dough by folding a section into the
  middle, pressing it with the heel of your hand, rotating the dough
  45ø, and repeating (watch video below). Knead for about 5 minutes
  and form the dough into a rough ball.

  Place the dough ball back into the bowl (which you should have
  cleaned) and stick the bowl in a fairly warm place (78øF if you're
  using a bread box) until your dough doubles in size, between 60 to 75
  minutes (this is your first "proof").

  Slice a Yukon gold potato into thin slices. Place the slices into a
  bowl with some salt and cold water.

  Add 1/4 cup of extra virgin olive oil to a baking pan 9x13" baking
  pan OR a round pan with a 13" diameter (as pictured above).

  Place the dough into the pan (it will be sticky). Cover the pan and
  place it back in that warm spot you proofed it the first time for
  another 45 minutes (this is your second "proof").

  Preheat your oven to 400øF.

  Once the dough has finished proofing a second time, remove the potato
  slices from water and pat them dry, as thoroughly as possible, with a
  kitchen towel.

  Arrange the potato slices in one layer over the dough.

  Drizzle a little more olive oil (or none--it's up to you) over the
  potatoes and sprinkle generously with sea salt.

  Place the dough into the oven and bake for approximately 35 minutes,
  until the potatoes are golden brown.

  Recipe by Joanne Molinaro

  Recipe FROM:
  

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