Second Place Gouda & Roasted Potato Bread
I found a similar loaf of bread at a bakery on a road trip, and I came up with my own recipe when I realized I live too far away to have it regularly! The crispy chunks of roasted potato folded inside are so comforting. Elisabeth Larsen, Pleasant Grove, UT Prep: 45 min. + rising • Bake: 40 min. Makes: 1 loaf (16 slices)
1/2 lb. Yukon Gold potatoes, chopped (about ³/4 cup)
11/2 tsp. olive oil
11/2 tsp. salt, divided
1 pkg. (1/4 oz.) active dry yeast 21/2 to 3 cups all-purpose flour 1 cup warm water (120° to 130°) 1/2 cup shredded smoked Gouda cheese
1. Arrange 1 oven rack at lowest rack setting; place second rack in middle of oven. Preheat oven to 425°. Place potatoes in a greased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with 1/2 tsp. salt. Toss to coat. Roast 20-25 minutes, stirring occasionally.
In a large bowl, mix yeast, remaining 1 tsp. salt and 2 cups flour. Add warm water; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Gently knead in roasted potatoes and cheese. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch down dough. Shape into a 7-in. round loaf. Place on a parchment-lined baking sheet. Cover with a kitchen towel; let rise in a warm place until dough expands to a 9-in. loaf, about 45 minutes.
4. Place an oven-safe skillet on bottom oven rack. Meanwhile, in a tea kettle, bring 2 cups water to a boil. Using a sharp knife, make a slash (1/₄ in. deep) across top of loaf. Place bread on top rack. Pull bottom rack out 6-8 in.; add boiling water to skillet. (Work quickly and carefully, pouring water away from you. Don’t worry if some water is left in the kettle.) Carefully slide bottom rack back into place; quickly close door to trap steam in oven.
5. Bake 10 minutes. Reduce the oven setting to 375°. Bake until deep golden brown, 30-35 minutes longer. Remove loaf to a wire rack to cool.
1 slice: 101 cal., 2g fat (1g sat. fat),
4mg chol., 253mg sod., 18g carb. (0 sugars, 1g fiber), 3g pro.