1 cup cold, roasted mashed potatoes (1 large baking potato, baked in 400 F oven for about 1 hour or until soft, cooled and mashed)
4 Tbsp olive oil
1 envelope (1/4 oz) active dry yeast
1 cup warm water
3 cups white flour
1 cup whole wheat flour
2 tsp salt
2-3 tsp fresh rosemary, finely chopped
In a small bowl mix together the mashed potatoes and olive oil. Set aside.
In the bowl of a Kitchenaid, mix the warm water with the yeast and let sit for 5 minutes, or until bubbly. Add the flour, whole wheat flour, salt, rosemary, and potato/oil mixture and mix together. Add more water or flour as needed to form a soft dough.
Let the Kitchenaid knead the dough for 8-10 minutes, or until smooth and elastic. Lift out dough hook and the dough, clean the mixing bowl and lightly spray with cooking spray. Place dough back in the bowl and cover with a dishtowel.
Turn risen dough out onto a floured surface and knead a few times. Flatten the dough with your hands and fold up like a business letter – in thirds. (You could also separate the dough into two smaller loaves at this point.)Turn it seam side down, form into a plump oval shape, and place on a baking stone. Sprinkle the top with flour, cover with a towel and let rise for 30 minutes, or until doubled in size.
Preheat the oven to 400. Using a sharp knife make 3-4 diagonal slits in the bread to make a criss-cross pattern. Bake for 30-35 minutes or until golden brown and the loaf sounds hollow when you tap on it. Transfer to a wire rack to cool. Let cool completely before slicing.
Adapted from straightfromthefarm.net