Ingredients

• 1 cup Warm Water 110°F
• 1 1/2 tsp Honey
• 2 1/4 tsp Active Dry Yeast (one 7g packet)
• 1/4 cup prepared Sourdough Starter or Biga
• 1 tsp Oil
• 2 3/4 cups Bob's Red Mill Organic Unbleached All Purpose White Flour
• 1 1/2 tsp Salt
• 1 1/2 tsp minced Rosemary
• 3/4 cup peeled and diced Russet Potato

Instructions

1. Place warm water and honey in a large mixing bowl. Sprinkle yeast over the mixture and let sit for 5 minutes while the yeast activates.
2. Add the remaining ingredients except for the potatoes to the yeast mixture and mix until the dough pulls away from the side of the bowl. Add potatoes and mix to incorporate. Turn dough out onto a lightly floured counter and knead for about 10 minutes or until you can stretch a small portion of the dough into a thin membrane (this is called the “window pane test”).
3. If you are using an electric mixer, knead for 2 minutes on medium speed with the dough hook attachment. Add potatoes and knead on 4 minutes on medium speed with the dough hook attachment.
4. Place dough in a clean, oiled bowl, cover and allow to rise until doubled in size, about 30 minutes. Punch down the dough, cover and let rise another 30 minutes. Preheat the oven to 350°F and lightly oil a 9 x 5-inch loaf pan.
5. Place dough on a lightly floured counter and shape into a loaf. Place loaf in the prepared pan, cover and let rise for 30 minutes or until the dough crowns nicely above the pan and gives with a gentle press of the fingers, leaving a faint indentation.
6. Bake for 25-30 minutes until golden-brown and hollow sounding when tapped. The internal temperature should be between 180-200°F. Cool on a wire rack.

1. Add ingredients to the bread pan following manufacturer’s instructions, adding potatoes when instructed. Bake on machine’s basic wheat bread setting. Check dough before final rise and, if necessary, adjust its placement in the pan for level height during baking.