* Exported from MasterCook *
Bread, Gouda and Roasted Potato
Recipe By :Elisabeth Larsen
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Low Fat Posted
Potatoes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound Yukon Gold potatoes -- chopped (about 3/4C)
1 1/2 teaspoons olive oil
1 1/2 teaspoons salt -- divided
2 1/2 cups all-purpose flour -- (to 3C)
2 1/4 tsp active dry yeast -- (1/4 oz)
1 cup warm water -- (120 to 130F)
1/2 cup shredded smoked Gouda cheese
Our family tried roasted potato bread at a bakery on a road trip, and
I came up with my own recipe when we realized we lived much too far
away to have it regularly. It makes for a really amazing roast beef
sandwich and is also great with soups
Prep: 45 min. + rising
Bake: 40 min.
Makes: 1 loaf (16 slices)
Arrange 1 oven rack at lowest rack setting; place second rack in
middle of oven. Preheat oven to 425F. Place potatoes in a greased
15x10x1" baking pan. Drizzle with oil; sprinkle with 1/2 teaspoon
salt. Toss to coat. Roast until tender, 20 to 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
to 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" 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" 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" deep) across top of loaf. Place bread on top rack. Pull
bottom rack out by 6-8"; 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 375F. Bake until deep golden
brown, 30 to 35 minutes longer. Remove loaf to a wire rack to cool.
Cal 101, Fat 2g, Carb 18g, Sod 253mg, Fiber 1g, Pro 3g
Source:
"Originally published as Gouda and Roasted Potato Bread in Taste
of Home October/November 2019"
S(Internet address):
https://www.tasteofhome.com/recipes/gouda-and-roasted-potato-bread/
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Per Serving (excluding unknown items): 101 Calories; 2g Fat (15.0%
calories from fat); 3g Protein; 18g Carbohydrate; 1g Dietary Fiber;
4mg Cholesterol; 232mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fat.
NOTES : 2019 - 1001