Dutch Oven Cooking > Breads

Potato and Herb Bread

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IdBlackPotPat:
Ingredients
[*]1 Tablespoon Yeast
[*]3/4 Cup Warm Milk
[*]1/8 Cup Sugar
[*]3/4 tsp Salt
[*]1/3 Cup Shortening
[*]1 Egg
[*]1/2 Cup warm Mashed Potatoes
[*]3 1/2 Cups Flour
[*]3 Tablespoons of your favorite fresh herbs - reduce by half if using dried herbs
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Preparation:
Dissolve yeast in warm water. Stir in sugar, salt shortening, egg, potatoes, herbs and 2 cups flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto floured board: knead until smooth, about 5 minutes. Place in greased bowl, cover tightly. Let rise for 1 hour then punch it down and let it rise for another 45 minutes. Form into rolls or a single loaf. Place into your 12” Dutch oven and let rise for 1 hour. Bake with 6 briquettes bottom heat and 16 briquettes top heat until done, about 25-30 minutes.  Rotate the oven and lid every 10-15 minutes.

DeShawn:
What herbs do you usually use when making this bread?  Any favorite combinations?

IdBlackPotPat:
I like a little bit of Basil, Thyme and Rosemary.

DeShawn:
This bread disappears FAST!  I made it at a family reunion on Saturday and it was gone before it even cooled down.

DeShawn:
Good thing I snapped a couple of pictures before this bread disappeared.  They have been added to the recipe.

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