- 1 cup cold, roasted mashed up potatoes, skins removed (*Can also use mashed potato flakes to make 1 cup of mashed potatoes)
- 4 Tbsp olive oil
- 1 envelope (1/4 oz) active dry yeast
- 1 cup warm water
- 3 cups white flour
- 1 cup whole wheat flour
- 2 tsp salt
- 2 tsp fresh rosemary, finely chopped
In a small bowl mix together the mashed potatoes and olive oil. Set aside.
In a large bowl, mix the warm water with the yeast and let sit for 5 minutes, or until bubbly. Add the flour, whole wheat flour, salt, rosemary, and potato/oil mixture and mix together. Add more water or flour as needed to form a soft dough. Turn the dough out onto a floured surface and knead for 8-10 minutes, or until smooth and elastic. Clean out the mixing bowl and lightly spray with cooking spray. Place dough in the bowl and cover with a dishtowel. Let rise 1 hour, or until doubled in size.
Turn risen dough out onto a floured surface and knead a few times. Flatten the dough with your hands and fold up like business letter. (You could also separate the dough into two smaller loaves at this point.)Turn it seam side down, form into a plump oval shape, and place on a lined baking sheet. Sprinkle the top with flour, cover with a towel and let rise for 30 minutes, or until doubled in size.
Preheat the oven to 400. Using a sharp knife make 3-4 diagonal slits in the bread to make a criss-cross pattern. Bake for 30-35 minutes or until golden brown and the loaf sounds hollow when you tap on it. Transfer to a wire rack to cool. Let cool completely before slicing.