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–+ servings

Roasted Garlic Potato Bread

Joanne Molinaro
A delicious and simple bread filled with and topped with potatoes!
5 from 1 vote
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Prep Time 2 hours 30 minutes
Cook Time 45 minutes
Course Side Dish
Cuisine American
Servings 8 servings
Calories 314 kcal

Ingredients
  

  • 1 tbsp sugar
  • 2 1/4 tsp active dry yeast
  • 2 1/2 cups all purpose flour
  • 3/4 cup mashed boiled potatoes
  • 6 cloves garlic, minced
  • 1 tbsp dried Italian seasoning
  • 2 tsp sea salt (plus more for topping)
  • 1/2 cup extra virgin olive oil (plus more for topping)
  • 1 Yukon gold potato, thinly sliced

Instructions
 

  • Add sugar and yeast to 1 1/8 cup of very warm water. Set it aside until it begins to foam (about 10 minutes). If it doesn't foam, that means that your yeast is dead and you will need to get new yeast. This step is called "proofing your yeast."
    proofing your yeast
  • Add your flour, mashed potatoes, garlic, Italian seasoning, 2 teaspoons of salt, and 1/4 cup of extra virgin olive oil into a large bowl.
    Adding European flour designed for making bread
  • Using a large spoon, begin mixing the contents until a very rough dough forms, about 2 minutes.
    adding the yeast mixture
  • Flour your working surface with up to 2 tablespoons of flour (use as little as you can get away with). Empty the contents of your bowl onto your surface and begin kneading the dough by folding a section into the middle, pressing it with the heel of your hand, rotating the dough 45°, and repeating (watch video below). Knead for about 5 minutes and form the dough into a rough ball.
    kneading your dough
  • Place the dough ball back into the bowl (which you should have cleaned) and stick the bowl in a fairly warm place (78° F if you're using a bread box) until your dough doubles in size, between 60 to 75 minutes (this is your first "proof").
  • Slice a Yukon gold potato into thin slices. Place the slices into a bowl with some salt and cold water.
    slicing up the potatoes
  • Add 1/4 cup of extra virgin olive oil to a baking pan 9 x 13 inch baking pan OR a round pan with a 13-inch diameter (as pictured above).
    adding extra virgin olive oil to pan
  • Place the dough into the pan (it will be sticky). Cover the pan and place it back in that warm spot you proofed it the first time for another 45 minutes (this is your second "proof").
    putting dough into pan
  • Preheat your oven to 400°F.
  • Once the dough has finished proofing a second time, remove the potato slices from water and pat them dry, as thoroughly as possible, with a kitchen towel.
    drying potatoes with kitchen towel
  • Arrange the potato slices in one layer over the dough.
    arranging potato slices over dough
  • Drizzle a little more olive oil (or none--it's up to you) over the potatoes and sprinkle generously with sea salt.
    drizzling more olive oil and salting over potatoes
  • Place the dough into the oven and bake for approximately 35 minutes, until the potatoes are golden brown.

Nutrition

Calories: 314kcalCarbohydrates: 41gProtein: 6gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 587mgPotassium: 259mgFiber: 3gSugar: 2gVitamin A: 12IUVitamin C: 9mgCalcium: 26mgIron: 3mg
Keyword bread, potato, potato bread
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