Parmesan Potato Bread

Petite potatoes…

to make petite loaves!

Did you know? The words company, accompany, and companion come from the root words com- and panis (together and bread)? A companion is someone with whom you break the bread. I love that bread and friendship are etymologically associated. I recently made this recipe to give as a thank you gift to a neighbor who was very friendly and helpful (thanks, Chip!).

I used half the amount of potatoes to keep the loaf lighter. You can still taste the sweetness of the potatoes, but they aren’t overbearing. My Mom’s recipe called for rosemary. I used basil which is completely different, I know, but just as yummy in the end result. The crust is nice and chewy while the inside is light and slightly sweet. I like how the petite potatoes (red, yellow, and purple) add a subtle bit of flair to the finished loaf.

Print

Parmesan Potato Bread

I used half the amount of potatoes to keep the loaf lighter. You can still taste the sweetness of the potatoes, but they aren't overbearing. My Mom's recipe called for rosemary. I used basil which is completely different, I know, but just as yummy in the end result. The crust is nice and chewy while the inside is light and slightly sweet. I like how the petite potatoes (red, yellow, and purple) add a subtle bit of flair to the finished loaf.

Prep Time 2 hours 30 minutes

Cook Time 30 minutes

Total Time 3 hours

Servings 2 round loaves

Author Betsy Oppenneer

Ingredients

• 2 scant tablespoons (or 2 ¼-ounce packages) active dry yeast
• 2 cups warm water about 110 degrees
• 2 teaspoons salt
• 1 tablespoon finely minced garlic
• 1 tablespoon finely chopped basil original recipe calls for 1 tablespoon finely chopped fresh rosemary
• ¼ cup olive oil
• 1 cup coarsely shredded raw potato original recipe calls for 2 cups
• 1 cup finely shredded or grated Parmesan cheese
• 6-7 cups unbleached flour
• additional olive oil

Instructions

1. In a large bowl, stir yeast into water to soften. Add salt, garlic, rosemary, olive oil, potato, cheese, and 3 cups flour. Beat vigorously for two minutes.
2. Gradually add flour, ¼ cup at a time, until the dough begins to pull away from the side of the bowl.
3. Turn dough out onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough.
4. Put dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour.
5. Turn the dough out onto a lightly oiled work surface and divide in half. Shape each half into a ball and place onto a well-greased baking sheet. Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes.
6. About 10 minutes before baking, preheat oven to 375 degrees. Place a shallow pan on the bottom shelf of the oven.
7. Just before baking, brush each loaf liberally with extra olive oil and cut a cross about ¼-inch deep into the top.
8. Place the bread in the oven and put 5 ice cubes into the pan on the bottom shelf. Close the door quickly to prevent steam from escaping.
9. Bake for 25 minutes, or until the internal temperature of the loaves reaches 190 degrees.
10. Immediately remove bread from baking sheet and cool on a rack.