Dutch Oven Herbed Idaho® Potato Bread
- ½ cup warm water (110°F)
- 1 tablespoon light corn syrup
- ¼ ounce instant dry yeast
- 4 ounce bread flour
- 5 ounce Idaho® potatoes - cooked, peeled and mashed
- ½ ounce instant dry yeast
- 1 cup warm milk
- ¾ tablespoon salt
- 1 ounce honey
- 3 ounce wheat flour
- 15 ounce bread flour
- 4 tablespoon minced, fresh herbs - rosemary, sage, thyme and oregano
- 1 egg
- ½ tsp water
- Mix together the water and corn syrup, then dissolve the instant yeast in the mixture.
- Add your bread flour, mix until soft and smooth.
- Cover and let rise in a warm place until the sponge starts to fall. (It will rise up and double in size, then collapse back down on itself)
- Cook, peal and mash the Idaho® potatoes.
- Pour warm milk into bowl (I am using a Kitchen aide mixer to make mine) and dissolve the yeast into the milk.
- Add salt, honey and wheat flour to yeast mixture.
- Add mashed Idaho® potatoes into wheat flour mixture.
- Mix to incorporate.
- Add Sponge to potato wheat mixture.
- Then add bread flour to the mixture (Reserve a ⅓ cup of flour).
- Add fresh herbs.
- Mix and then kneed for several minutes with dough hook or longer if by hand.
- Adjust with reserved flour if necessary – dough should be smooth and elastic but not sticky or wet.
- Place dough in a greased bowl, cover and let rise for 30 minutes.
- Punch down the dough and let rise an additional 30 minutes.
- While the dough is proofing, place your 10″ Dutch oven in the sun to warm up.
- Divide the dough into two small loaves.
- Form into round loaves.
- Grease the Dutch oven and place the first loaf inside, place the lid on and allow bread dough to rise.
- Note: to prevent the dough from drying out, spray with a light coating of cooking spray oil.
- This should take about 30 minutes depending on the weather outside.
- Start your charcoal briquets.
- When your charcoal briquets and ready, “Dock” your bread with 3 shallow slices using a razor blade or sharp bread knife.
- Apply egg wash to the surface.
- Use 7 coals on the bottom and 14 coals on the top.
- Bake until the internal temperature reaches 200° F, about 35 – 40 minutes.
- Repeat for the second loaf and enjoy!
Your proofing, rising and cooking times will vary depending on the weather and temperature conditions.