Sunday, February 7, 2010

Looking Forward to Leftovers...Part 2

OK - this is really pathetic - how is it that I took these pictures on October 25, Wrote this Nov 8th and am only now publishing it??! Well - at least this is great for leftovers year round. Whenever I make mashed potatoes, this is really the reason - I want to use the leftovers! P.S. - here's why I have time to post this (finally):

Every thanksgiving we make what my brother-in-law lovingly refers to as "heart-attack mashed potatoes." Since this holiday comes but once a year, these yukon golds are loaded up with roasted garlic, butter, cream, cheddar cheese, bacon, and scallions. Eat them too often and expect to see scary cholesterol levels at your next doctors visit. But boy are they good, and once a year fits most people's definitions of moderation.

I often find myself with leftover mashed potatoes, usually even more leftovers when it is not the holiday season. Since we are much bigger fans of the mashed potato the first time around, I love this recipe to use up the extras. Any flavors you have in your potatoes will work here, and this bread is just to die for.

Roasted Garlic Potato Rosemary Bread

2 1/2 cups unbleached bread flour
1/2 teaspoon rapid rise yeast
3/4 - 1 cup of room temp water

1 head of garlic
olive oil

3 1/4 cups unbleached bread flour
1 1/2 tsp salt
1/2 tsp coarsely ground black pepper
1 tsp garlic powder
1 1/4 tsp rapid rise yeast
1 cup leftover mashed potatoes
1 Tbsp of roasted garlic olive oil from the previous step
3 Tbsp chopped fresh rosemary
3/4 cup - 1 cup room temp water

To make the starter: Combine ingredients in a large bowl and mix until combined. Start with 3/4 cup of water and add water if needed to form a slightly tacky dough. Knead in a stand mixer on medium-low speed for 4 minutes or by hand for 8 minutes. Put aside into a well oiled bowl, cover and keep on the counter for 24-48 hours.

To finish the bread:
Preheat an oven (or a toaster oven) to 300 degrees. Slice the top off a head of garlic, so that the cloves are just exposed. Drizzle with olive oil and place face down in a pyrex or ceramic baking dish. Drizzle the outside with olive oil. Roast until golden and fragrant, about an hour. Let cool, then squeeze out cloves and dispose of "garlic paper."

In the bowl of a stand mixer, stir together remaining bread flour, salt, pepper, yeast and garlic powder. Cut the starter into ten pieces and add them all separately, alternating with the mashed potatoes, oil, rosemary and 3/4 cups water. Mix on low speed for a minute (with the bread hook attachment). Add more water as needed until the dough comes together into a ball. Knead about 6 minutes on medium speed. At this point you should be able to take a small bit of dough and stretch it thin enough to see light through it without it ripping.

Flatten the dough into a large rectangle and spread garlic cloves over it. Gather it back into a ball, dust it with flour and knead for a minute by hand. Transfer to an oiled bowl, cover with plastic wrap and let rise 2 hours or until doubled in size.

Divide the dough into 2 equal pieces and shape into 2 round loaves. Let rise on parchment paper or silpat for an additional 1 to 2 hours.

Preheat the oven to 400 F. Brush the loaves with olive oil and transfer them (still on the parchment/silpat) to a sheet pan. Bake for 20 minutes, then rotate the pan and bake for another 15-25 minutes or until golden brown and a thermometer inserted in the middle reads at least 195 F. Cool for at least 30 minutes before serving.

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