Subj : Roasted Garlic Potato Bread
To   : All
From : Ben Collver
Date : Tue Oct 15 2024 09:38:43

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
 45°, 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 (78°F 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 400°F.

 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:
 <https://thekoreanvegan.com/roasted-garlic-and-potato-bread/>

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