1 10-ounce boiling potato, peeled
1 tbs. dry yeast
½ cup warm water
3 tbs. bread flour
2 tbs. minced fresh rosemary
2 tbs. minced garlic
2 tbs. olive oil
7 cups (about) flour
1 tbs. salt
2 tbs. olive oil
coarse kosher salt
fresh ground pepper
1.Cover potato with cold water in medium
saucepan. Simmer until potato is tender. Drain, reserving cooking
liquid. Mash potato. Measure 1 cup potato.
2.Meanwhile, sprinkle yeast over ½ cup warm
water in small bowl; stir to dissolve. Let stand 5 minutes. Mix in 3
tbs. flour. Cover bowl with plastic wrap and let stand in warm
draft-free area for 30 minutes.
3.Blanch rosemary and garlic in small saucepan
of boiling water 1 minute. Strain. Add enough water to potato liquid
to measure 2 cups. Mix in rosemary, garlic and 2 tbs. oil.
4.Combine 6 ½ cups flour and 1 tbs. salt in
large bowl. Stir down yeast mixture and add to flour with herb-water
mixture and 1 cup potato. Mix until sticky dough forms. Knead on
well-floured surface until dough is smooth and elastic, adding more
flour if sticky, about 10 minutes.
5.Oil large bowl. Add dough, turning to coat
entire surface. Cover bowl with plastic. Let dough rise in warm
draft-free area until doubled, 1 ½ hours.
6.Punch dough down. Knead on lightly floured
surface until smooth, about 2 minutes. Cover; let rest 10 minutes.
7.Grease rimmed 9 x 13 inch jelly roll pan.
Roll dough out on lightly floured surface to 9 x 13 inch rectangle.
Transfer to prepared pan. Brush top with 2 tbs. oil. Sprinkle
lightly with coarse salt and generously with pepper. Let rise in
warm draft-fee area until almost doubled, 1 ¼ hours.
8.Preheat oven to 400 degrees. Bake until bread
is brown and sounds hollow when tapped, about 40 minutes. Cool in
pan 10 minutes. Transfer bread to rack and let cool completely