Sourdough Rosemary Potato Bread

Total Time: 29 hrs Preparation Time: 28 hrs Cook Time: 1 hr

Ingredients

• 1 cup sourdough starter, brought to room temp
• 1 1/2 cups warm water
• 2 cups bread flour
• 1 cup mashed potatoes, plain and warm (i use prepared instant to make this quicker)
• 3/4 cup warm water
• 2 teaspoons salt
• 1/2 cup melted butter (can use oil) or 1/2 cup margarine (can use oil)
• 1/3 cup sugar
• 2 -3 tablespoons chopped fresh rosemary
• 6 -8 cups flour

Recipe

• 1 combine the first four ingredients in a large non-metal bowl and blend well.
• 2 cover and let stand overnight till light and bubbly.
• 3 do not skip this step!
• 4 add the next 5 ingredients and 3 c flour.
• 5 mix in enough of the rest of the flour to make a soft but pliable not quite sticky dough (fingers when touching the dough should come back clean).
• 6 place dough in an oiled bowl turning once to coat both sides, cover and let rise 2 hours.
• 7 place dough on counter (lightly floured if needed) divide in 2 or three equal portions and let rest 10 minutes.
• 8 form into loaf shape and place on greased baking sheet, do not make to thick or this will never get done in the middle.
• 9 let rise till doubled.
• 10 just before baking slash the tops with a sharp knife 4-5 times.
• 11 spray dough and inside of oven w/ water (will need to repeat at least every 15 minutes) and bake in a 350 oven 1 hour for large loaves and 45 minutes for regular sized. watch carefully to prevent overbrowning. may need to increase bake time depending on the area you live.