This is a dense, moist, delicious bread!
Directions
Mix 2 cups bread flour with ¼ cup oats, 1/4 cup whole wheat flour, and ¼ cup fine grain polenta in a bowl.
Boil 1.5 cups diced red potatoes until soft. 3 minutes before done, add 8 chopped, peeled garlic cloves and let boil until soft (3 minutes). When done, reserve 1.5 cups of starchy potato water.
Strain, and run cold water over to cool down. Strain excess water and ad to a mixing bowl. Mash. Season with salt, pepper, basil and drizzle of olive oil.
When potato water has cooled, add 2/3 cup to flour mixture, slowly. Then add packet of yeast.
Add 1 tsp salt (to taste).
Mix in mashed potatoes (more like smushed potatoes). Knead mixture together. You will probably have to add another ½ cup to 1 cup of flour. Mix until the dough forms together, is not too sticky, and most of the clumps have been massaged out (about 10 minutes). Add in ¼ cup mixed cheese (I used mozzarella and parm). Let rest in a warm area in an oiled bowl, covered with a damp cloth until doubled in size (40 minutes to an hour and a half).
http://dailynibbles.com/2010/02/16/in-the-kitchen-anadama-bread/ + http://www.roxanashomebaking.com/potato-bread-recipe/ = inspiration.
Once bread has doubled in size, preheat oven to 400 degrees. Put pizza stone in oven to heat.
Punch down dough and knead for less than one minute. Sprinkle parchment paper with flour, form dough into a ball, and place on parchment paper. Cut an X on top of the ball to make it look nice. Let rise for another 40 minutes or so.
When ready, slide the parchment paper onto the warmed pizza stone and pop it in the oven. Bake for 40 minutes.
Remove from oven and test the internal temperature. Do this by inserting an instant read meat thermometer into the bottom of the bread (flip it over in your hand using oven mitts. The bread is done if the internal temperature is 205-210 degrees. (I took mine out at 200 degrees and it was a bit undercooked, but delicious anyways).
Place finished bread on a cooling rack and WAIT until it has reached room temperature!!
This is a dense, moist, delicious bread! Since my loaf was slightly undercooked, I just made sure to pop my slices of bread into the toaster oven when I was ready to eat them!
Perfect!