You ever run across a recipe that seems like it was made just for you?
This one was made for me...I was roasting garlic for the Garlic Salad Dressing, I had left over mashed potatoes in the fridge that were going nowhere, and I needed bread to soak up all the delicious roast drippings for dinner on Wednesday.
Dun dun da dun da dun! Would you believe that it's from Artisan Bread in 5 Minutes a Day....of course it is ;)
Roasted Garlic Potato Bread
What's In It:
2 T roasted garlic, I needed 2 heads
3 c lukewarm water
1 1/2 T salt
1 1/2 T yeast
1 1/2 T sugar
1 c mashed potatoes
6 1/2 c all purpose flour*
What To Do With It:
Mix all ingredients together and stir by hand until combined.
Allow to sit on the counter loosely covered for at least 2 hours. It will rise significantly and will be very bubbly. The dough can then be used immediately or refrigerated for future use. The dough can be used for the next 7 days.
When ready to use, portion off 1lb of the dough. Flour the top of the dough and using well floured hands, shape the dough into a ball by turning the edges under and working your way around the dough.
Allow to rest for 1 hour. 40 minutes into the resting time, preheat oven to 450 degrees F. Place a baking dish filled with water into the oven during the preheating. If using a baking stone, place in the center of the oven during the preheating.
Slash the top of the dough prior to baking.
Bake for 30-35 minutes or until brown and firm.
*I have decided to start weighing my flour to see if my results will be more consistent since measuring devices and the density of brands of flour can vary. So, for this recipe, I used 2lb 4oz of flour.