2 ounces Active dry yeast
8 fluid ounces Water, warm (100°F/38°C)
2 pounds Potatoes, boiled and peeled
4 1/2 pounds Bread flour
1 1/2 ounces Kosher salt
1 ounce Cracked pepper
3 ounces Unsalted butter, melted
1 pound Cheddar cheese, grated
1 pint Water, room temperature
Yield: 7 Loaves
1. Dissolve the yeast in the warm water and set aside.
2. Pass the potatoes through a ricer. Combine the riced potatoes with the flour, salt, pepper, butter and cheese in a mixer bowl. Blend on low speed for 2 to 3 minutes.
3. Slowly add the room-temperature water and the yeast mixture. Knead on medium speed for 8 to 10 minutes.
4. Allow the dough to ferment in a warm spot until doubled, approximately 2 hours. Punch down the dough and divide into loaves.
5. Proof in a flour-dusted banneton until doubled in size, approximately 45 minutes. Remove the proofed dough from the banneton and bake at 350°F (180°C) until brown, approximately 20 to 30 minutes.
6. Yield: 7 Loaves, 1 lb. 4 oz. Each
Notes: Method: Straight dough
Fermentation: Approximately 2 hours. Proofing 45 minutes.
8 fluid ounces Water, warm (100°F/38°C)
2 pounds Potatoes, boiled and peeled
4 1/2 pounds Bread flour
1 1/2 ounces Kosher salt
1 ounce Cracked pepper
3 ounces Unsalted butter, melted
1 pound Cheddar cheese, grated
1 pint Water, room temperature
Yield: 7 Loaves
1. Dissolve the yeast in the warm water and set aside.
2. Pass the potatoes through a ricer. Combine the riced potatoes with the flour, salt, pepper, butter and cheese in a mixer bowl. Blend on low speed for 2 to 3 minutes.
3. Slowly add the room-temperature water and the yeast mixture. Knead on medium speed for 8 to 10 minutes.
4. Allow the dough to ferment in a warm spot until doubled, approximately 2 hours. Punch down the dough and divide into loaves.
5. Proof in a flour-dusted banneton until doubled in size, approximately 45 minutes. Remove the proofed dough from the banneton and bake at 350°F (180°C) until brown, approximately 20 to 30 minutes.
6. Yield: 7 Loaves, 1 lb. 4 oz. Each
Notes: Method: Straight dough
Fermentation: Approximately 2 hours. Proofing 45 minutes.
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