Title: Crisp Potato Flatbread
Categories: Bread
Yield: 1 Loaf
| 1 | lg | Baking Potato; unpeeled |
| 1/2 | c | Milk; heated to 110 degrees |
| 1 | pk | Active dry yeast |
| 1 | ts | Sugar |
| 1 | | Egg |
| 3 | tb | Butter; softened |
| 1 1/2 | c | Bread flour |
| 3 | tb | Rosemary; chopped |
| | | Olive Oil |
| | | Coarse Kosher Salt |
| : | P | reheat the oven to 400d. |
Prick the potato all over with a fork and bake in the oven for one hour or
until soft.
Remove from the oven, peel and mash the potato until smooth with the
paddle attachment of a heavy duty stand mixer.
Allow to cool.
Meanwhile, in a measuring cup, whisk together the milk, yeast, and sugar.
Proof the yeast for 10 minutes until very foamy with the egg and softened
butter.
Gradually beat in the flour and the rosemary until smooth. The mixture
will be more like a batter than a dough.
Cover the dough with plastic wrap and let stand at room temperature until
the dough doubles in volume, about 1 hour.
Stir down with a wooden spoon, cover and refrigerate overnite.
Preheat the oven to 375 degrees. Lightly oil or spray a 13" by 9" baking
sheet. Using oiled hands spread the dough evenly over the sheet.
Set aside until doubled, about 45 minutes.
Drizzle with a little olive oil and the salt.
Bake for 25 minutes or until golden.
Cut into wedges and serve.
: This recipe can be altered in many ways. Change the herb to one of
your own choosing. You can add 1/2 to 3/4 cup of any of the following;
chopped sundried tomatoes chopped green onions chopped Greek olives chopped
roasted red pepper crumbled or shredded cheeses sunflower seeds or nuts