PARMESAN POTATO BREAD

By gaster16

Ingredients

• 2 scant tablespoons dry yeast
• 2 cups warm water (about 110 degrees)
• 2 teaspoons salt
• 1 tablespoon finely minced garlic
• 1 tablespoon finely chopped fresh rosemary or 1 teaspoon dried rosemary
• 1/4 cup olive oil
• 2 cups coarsely shredded raw potato
• 1 cup finely shredded Parmesan cheese
• 6-7 cups flour
• Additional olive oil

Preparation

Step 1

In large bowl, stir yeast into water to soften. Add salt, garlic, rosemary, olive oil, potato, cheese, and 3 cups flour. Beat vigorously for 2 minutes. Gradually add flour, 1/4 cup at a time, until dough begins to pull away from side of bowl. Turn dough onto floured work surface. knead, adding flour a little at a time, until you have a smooth, elastic dough. Place dough into oiled bowl. Turn to coat entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about 1 hour. Turn dough out on lightly oiled work surface and divide in half. Shape each half into ball and place onto well-greased baking sheet. Cover with towel and let rise until almost doubled, about 45 minutes. About 10 minutes before baking, preheat oven to 375 degrees. Place a shallow pan on bottom shelf of oven. Just before baking, brush each loaf liberally with olive oil and cut a cross about 1/4” deep into the top. Place bread in the oven and put 5 ice cubes into pan on bottom shelf. Close the door quickly to prevent steam from escaping. Bake 25 minutes. Immediately remove bread from baking sheet and cool on rack.