[stinkybisquit]

2 8″ diameter loaves

1 1/2 cup warm water, 100-110 degrees
1 pk (2 1/4 tsp.) active dry yeast
1/4 tsp sugar

5-6 cups unbleached all-purpose flour
1 cup mashed potatoes, cooled
2 Tablespoons olive oil
2 tsp. fresh rosemary leaves
2 tsp. salt

In a small bowl, whisk together 1/4 cup of the water, yeast, and sugar, until the yeast is dissolved. Allow to sit for five minutes to proof.

In a large bowl, add the rest of the water and one cup of the water with the yeast mixture. Beat vigorously for one minute with a whisk. Then whisk in the potatoes, olive oil, rosemary and salt. With a wooden spoon, add the rest of the flour, one cup at a time, until the dough forms a bowl, pulling away from the sides of the bowl. (all the flour may not be needed.)

Turn the dough out onto a lightly floured surface and knead until smooth and elastic (5 minutes?), adding flour, 1/4 cup at a time as needed if the dough sticks. Place the dough back in the bowl, oil the top; cover, and let rise until doubled (about 1 hour).
Preheat oven to 425 degrees about 20 minutes before you want to bake the bread.
Punch down the dough. Turn out onto floured surface, and knead for two minutes; allow to rest for 5 minutes. divide the dough into two equal portions. Form the dough into rounds or ovals, two inches thick, and place onto oiled baking sheets. Allow to rise again (20-30 minutes). Bake on center oven rack for 10 minutes. Reduce oven temperature to 350 degrees (brush top with milk if desired) and continue baking until loves are browned and sound hollow when tapped on the bottom (about 25 minutes).

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