Making homemade bread is a labor of love. But, it’s not as scary as everyone thinks. I promise. The biggest challenge that I find is being patient enough to let it rise multiple times. But, I guess that’s why they invented Netflix. I’ve always been so intrigued by the process of baking bread and now that I’ve dabbled a bit in it, it is my favorite way to spend a day off just like today.
I was perusing the internet for a new bread recipe to try out and stumbled upon this one from Epicurious and Duff Goldman and it seemed perfect. A savory round of yeasty goodness with roasted garlic? Yes, please. I checked the pantry and we had plenty of potatoes and flour, just in case I happened to screw up the recipe on the first try. Luckily, I did not. My adaptation of the recipe is pretty straightforward that even the most novice bread baker can perfect it.
Before you dive head first into making the homemade dough, you’ll want to prep the potatoes and yummy garlic. Crank your oven up to 425 F to make sure they get nice and toasty in there. Peel your garlic cloves, poke some holes in your potatoes then, place them in your baking dish. About 15 minutes into baking, flip the garlic and the potatoes to make sure they are cooking evenly. After another 15 minutes, take the garlic out with some tongs and set aside. Flip potatoes again and let cook for another 30 minutes.
Side note. This roasted garlic is so delicious and can be used for a variety of other things besides bread. You could literally spread it on some crusty bread and devour or you could pop it in a homemade sauce to go with pasta. Yumm.
Once you take the potatoes out and are letting them cool for a few minutes, you can prep the rest of your ingredients. In the bowl of your stand mixer, put two tablespoons of sugar, 4 1/2 teaspoons (or 2 packets) of yeast and 2 cups warm (105-110 degrees F) and gently stir to combine. Leave the mixture alone for about 10 minutes until it gets nice and bubbly. If your mixture isn’t bubbly or really doing anything, then your yeast might be old and you might need to get a new batch.
With your dough hook attached, combine all ingredients including the freshly peeled potatoes. Mix slightly with a rubber spatula and then turn on your mixer and let it go for about 10 minutes on medium setting. Be sure to check it every few minutes to push the homemade dough down. After about 10 minutes, add more flour if dough is sticking to sides of the bowl. I added about an extra cup of flour to my dough.
Now, turn on your favorite show and start a marathon. You’ll need the next few hours to let your dough rise a few times and then let it cook up in the oven. Once all your waiting is over, you’ll get to dig into this fantastic homemade bread. Since it makes two loaves, impress your friends and family by taking one to your next get together. Also, pat yourself on the back for your labor of love.
- 2 large russet potatoes
- 10-12 large garlic cloves
- 2 envelopes or 4 1/2 teaspoons active dry yeast
- 2 tablespoons sugar
- 3 tablespoons olive oil, plus extra for brushing
- 2 teaspoons kosher salt, plus more for sprinkling
- 8 cups all-purpose flour, plus more as needed
- 1 tablespoon fresh rosemary
- Preheat oven to 425 degrees F.
- Poke potatoes with a fork and place in baking dish.
- Peel garlic cloves and place in baking dish with potatoes.
- After about 20 minutes, flip potatoes and garlic.
- After another 20 minutes, remove garlic and set aside. Flip potatoes again.
- Bake potatoes for another 20 minutes. (60 minutes total).
- Remove potatoes from oven and let cool for a few minutes.
- While potatoes are cooling, mix together lightly yeast, sugar and 2 cups warm water (105-110 degrees F) in the bowl of your stand mixer. Let yeast mixture hang out and get bubbly, about 8-10 minutes.
- Once potatoes are cool, remove skin and chop into small pieces. The skin should just come right off, be careful not to burn your fingers.
- Add potatoes and garlic to yeast mixture. Then, add olive oil, salt and flour to mixture. Mix dough with dough hook on medium for 12-15 minutes. At about 10 minutes, start adding additional flour until dough is no longer completely sticky.
- Remove dough from mixer and pat into a ball. Place dough ball in a well oiled bowl and cover with plastic wrap. Let it rise in a warm place for 1 1/2 hours, or until doubled in size.
- Punch it down and let it rise for another hour. I let my rise on the counter for this step.
- After an hour, punch it down again and then cut the dough in two pieces. Place the two dough balls on their own baking sheets and let them rise for another 45 minutes. They should be nice and fluffy.
- Preheat the oven to 400 degrees F.
- Brush the dough balls with olive oil and sprinkle with some flaky sea salt and a bit of rosemary. Cut a big slash across the top of each loaf and bake for about 45-50 minutes. Bread should be a darker brown and sound hollow when tapped on the bottom.
- Let cool for at least 1 hour after baking before slicing into them!
- I usually let dough rise on the top of my stove (turned off!) since it usually has a bit of residual heat from whatever was baking in their last.
- Always let your bread cool for a minimum of an hour on the counter or else you risk making it soggy on the inside.