Potato Rosemary Bread

After my years of experiments and triumphs in the kitchen, there is still nothing more satisfying than successful bread making. The combined time needed to carefully measure ingredients, then knead, shape, and proof the dough all pays off when your kitchen fills with the aroma of a perfectly baked loaf. A delicious repurposing of leftover mashed potatoes, this tender and flavorful bread has become a new, versatile favorite in our home. Yields 2 loaves.

Ingredients:

For the pre-ferment:

1 ¼ cup unbleached bread flour

¼ teaspoon instant yeast

7 to 8 tablespoons room temperature water

For the bread:

3 cups plus 2 tablespoons unbleached bread flour

1 ½ teaspoons salt

¼ teaspoon black pepper, coarsely ground

1 ¼ teaspoons instant yeast

1 cup mashed potatoes

1 tablespoon olive oil, plus more for baking

2 tablespoons fresh rosemary, coarsely chopped

¾ cup plus 2 tablespoons lukewarm water

4 tablespoons roasted garlic, coarsely chopped (optional)

Semolina flour for dusting

Directions:

Make the pre-ferment. In a 4-quart mixing bowl whisk together the flour and yeast. Add the water and stir with a wooden spoon until it comes together into a coarse ball of dough. Mixture should not be too sticky or too stiff. Add more water or flour to adjust accordingly. Transfer dough to a lightly floured surface and knead for 3 to 4 minutes until the dough is soft and pliable.

Transfer dough to a lightly oiled bowl, turning to coat in oil. Cover with plastic and ferment at room temperature for about 2 hours, until it swells and doubles in size. Remove from bowl and knead lightly to de-gas. Return dough to bowl, cover with plastic, and set in the refrigerator overnight. Pre-ferment can be kept in the fridge for up to 3 days before using. (Note: You may skip the overnight in the fridge step and move directly to mixing the bread dough below if you start early enough in the day, however slowing down the fermentation in the fridge provides delicious added flavor.)

When ready to make bread, remove the pre-ferment from the refrigerator and cut into 10 small pieces. Cover with a clean kitchen towel and let sit on counter for 1 hour to take off the chill.

In a large mixing bowl stir together the flour, salt, black pepper, and yeast. Add the pre-ferment pieces, mashed potatoes, olive oil, rosemary, and the lukewarm water. Stir with a large wooden spoon for 1 minute, or until the ingredients combine into a ball. If too crumbly, add more water, or add more flour if too sticky.

Remove dough from bowl and begin to knead on a lightly floured surface. Knead for 6 minutes, adding more flour if needed as you go until the dough is soft and supple, tacky but not sticky. Gently flatten the dough and spread the roasted garlic over the top and lightly sprinkle with flour. Gather back into a ball and knead for another minute to combine. Transfer dough to a lightly oiled bowl, turning to coat ball evenly with oil. Cover and let rise for 20 minutes at room temperature. Remove dough from bowl and use the stretch and fold technique. Dip fingers in water to prevent sticking, then pull up on side of dough ball farthest from you, and gently stretch up then back over the top. Turn dough quarter turn and repeat stretch and fold process. Continue until completed four times, then return to covered bowl. In 20-minute intervals, repeat the stretch and fold 2 more times. Cover and allow to sit at room temperature for about 2 hours, or until the dough has doubled in size.

Remove dough from bowl and divide into 2 equal pieces. Working clockwise, tuck cut edges into the bottom of each ball while turning, using the palm of your hand to smooth as edges are folded in. This should result in two plump boule shapes. Line a baking sheet with parchment paper and dust with the semolina flour. Place dough on parchment with tucked seam side down, leaving room so they will not touch while rising. Cover with a kitchen towel and proof at room temperature for 1 to 2 hours, or until doubled in size.

Preheat oven to 400 degrees setting rack in middle position. Remove towel and lightly brush tops of dough with olive oil. If wanted, use a sharp knife to make decorative score marks across the tops. Place pan in the oven and bake for 20 minutes. Rotate pan then bake for an additional 15 to 25 minutes until loaves are a rich golden brown and evenly baked. Use a thermometer to check doneness, looking for a reading of at least 195 degrees. Thump the bottom of loaves and you should hear a hollow sound. Return to oven, with the heat turned off, for an additional 5 to 10 minutes if more baking time is needed. When done, allow loaves to cool on wire rack for at least 1 hour before serving.

Enjoy!