Gouda
Roasted Potato Bread Recipe
Ingredients
:
1/2
pound Yukon Gold potatoes, chopped (about 3/4 cup)
1-1/2
teaspoons olive oil
1-1/2
teaspoons salt, divided
2-1/2
to 3 cups all-purpose flour
1
package (1/4 ounce) active dry yeast
1
cup warm water (120° to 130°)
1/2
cup shredded smoked Gouda cheese
How
To Make Gouda Roasted Potato Bread :
Arrange
1 oven rack at lowest rack setting; place second rack in middle of oven.
Preheat oven to 425°. Place potatoes in a greased 15x10x1-in. baking pan.
Drizzle with oil; sprinkle with 1/2 teaspoon salt. Toss to coat. Roast until
tender, 20-25 minutes, stirring occasionally.
In
a large bowl, mix yeast, remaining 1 teaspoon salt and 2 cups flour. Add warm
water; beat on medium speed until smooth. Stir in enough remaining flour to
form a soft dough (dough will be sticky). Turn dough onto a floured surface;
knead until smooth and elastic, 6-8 minutes. Gently knead in roasted potatoes
and cheese. Place in a greased bowl, turning once to grease the top. Cover and
let rise in a warm place until doubled, about 1 hour.
Punch
down dough. Shape into a 7-in. round loaf. Place on a parchment-lined baking
sheet. Cover with a kitchen towel; let rise in a warm place until dough expands
to a 9-in. loaf, about 45 minutes.
Place
an oven-safe skillet on bottom oven rack. Meanwhile, in a tea kettle, bring 2
cups water to a boil. Using a sharp knife, make a slash (1/4 inch deep) across
top of loaf. Place bread on top rack. Pull bottom rack out by 6-8 in.; add
boiling water to skillet. (Work quickly and carefully, pouring water away from
you. Don't worry if some water is left in the kettle.) Carefully slide bottom
rack back into place; quickly close door to trap steam in oven.
Bake
10 minutes. Reduce oven setting to 375°. Bake until deep golden brown, 30-35
minutes longer. Remove loaf to a wire rack to cool.