Potato Rosemary Bread

Recipe Author: Recipe adapted by Gracie Schatz from James Beard

Ingredients:

- 3 medium-sized potatoes (or enough to yield 1 cup of mashed potatoes)

- 2 1/2 cups warm water

- 1 Tbsp dry active yeast

- 1/2 cup chopped rosemary

- 2 Tbsp salt

- Olive oil (for finishing)

Instructions:

1. Prepare Potatoes:

   - Place potatoes in a saucepan and cover with 1-2 inches of water. Bring to a boil and simmer until the potatoes are tender and easily pierced with a fork. Allow them to cool slightly.

   - While potatoes are cooking, combine ½ cup warm water with yeast and 3 Tbsp flour in a large bowl. Mix well and let sit until frothy and bubbly, about 30 minutes.

2. Mash Potatoes:

   - When cool enough to handle, peel the potatoes (a spoon works well for this) and process them with a food mill, potato ricer, or potato masher.

3. Make Dough:

   - Add the remaining warm water, mashed potatoes, rosemary, salt, and flour to the activated yeast mixture. Mix well with your hands until it comes together into a dough.

   - Turn the dough onto a floured work surface and knead for 10-15 minutes, until it becomes smooth and elastic.

4. First Rise:

   - Coat a large bowl with olive oil and turn the dough in the bowl so it is coated in oil. Set it in a warm, draft-free spot to rise until it doubles in size, 1-2 hours

5. Shape and Second Rise:

   - Punch the dough down and knead on a floured work surface for another 5 minutes. Form into one or two loaves and place them in a cast iron skillet or Dutch oven (make sure it has a lid). Cover with a moist rag and let rise for another 30 minutes.

   - Preheat the oven to 500°F.

6. Bake:

   - After the 30-minute rise, brush the top of the bread with olive oil and use a very sharp knife to cut an x-shape into the top of the loaf.

   - Place the covered cast iron skillet or Dutch oven in the preheated oven and bake for 15 minutes. Remove the lid, lower the oven temperature to 400°F, and bake for another 30 minutes. The loaf is done when it is dark golden brown and sounds hollow when you knock on the bottom.

   - Allow to cool for 10 minutes before slicing.

Serving Suggestions:

- This bread is fantastic fresh out of the oven and is even better the next day. It makes amazing toast, sandwich bread, or a simple snack with butter and sea salt.

Enjoy your delicious homemade potato rosemary bread!