Roasted Garlic Potato Bread
Potato is a well-loved addition to bread, used for centuries as a way to stretch nutritious leftovers.
Serves: 16Hands-on: 30 minutesTotal: 4 hoursDifficulty: Medium
- 2 heads garlic
- 1 large russet potato, peeled and quartered
- 1½ cups whole milk
- 1 tsp. granulated sugar
- 1¾ tsp. active dry yeast (1 package)
- ¼ cup unsalted butter, softened
- 2 tsp. kosher salt
- 6 cups bread flour
- 2 Tbsp. cornmeal
- Preheat oven to 400°F. Wrap garlic bulbs together in one sheet of foil. Bake until soft to the touch, about 45 minutes. Remove from foil and cool completely.
- In a small saucepan, cover potato with cold water and bring to a boil. At the boil, reduce to a simmer and cook until tender, about 30 minutes. Strain and pass potato through a ricer or mesh strainer. Cool completely.
- Combine milk, sugar, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes. Cut garlic bulbs in half and squeeze softened garlic bulbs into yeast mixture. Add butter, salt, potatoes, and enough bread flour to make a soft dough. Turn onto a floured work surface and knead 8–10 minutes. Add flour only to reduce stickiness. Return to bowl, dust with flour, cover with plastic, and rise at room temperature until doubled in volume, about 2 hours.
- Preheat oven to 400°F. Line baking sheet with parchment and sprinkle with cornmeal. Turn risen dough onto a floured surface and divide into 2 equal portions. Form each into a round loaf, and place on prepared pan. Dust with flour, and using a serrated knife, slash a decorative mark into the crust, about ¼" deep. Bake until golden brown and crisp, about 35–45 minutes. Cool completely on a rack.