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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