Ingredients
1 medium baking/russet potato (approx 8-oz)
2 tbsp butter
1 cup milk (low fat is fine)
1 tbsp active dry yeast
1 tbsp sugar
2 tsp salt
1/2 cup water
4-5 cups all purpose flour
1 cup Parmesan cheese, grated
1 egg + 2 tbsp water (for egg wash)
Instructions
Peel potato and cut into 8 even chunks. Boil potato pieces in a small saucepan until tender. Drain cooking liquid and completely mash potato (a ricer works well here) until smooth. Transfer potato to a large mixing bowl and stir in butter and milk, mixing until well combined.
Stir active dry yeast and sugar into the potato mixture. Let stand for 5-10 minutes, until mixture is slightly foamy. Add in salt, water and 3 cups of flour. Mix until smooth, either stirring with a wooden spoon or using the dough hook attachment on an electric stand mixer. Stir in parmesan cheese and gradually add in additional flour in 1/4 cup increments until dough comes together and pulls away from the sides of the mixing bowl. If using an electric mixer, continue to knead at medium speed for about 5 minutes until dough is smooth and elastic. If mixing by hand, turn the dough onto a lightly floured surface and knead for 5-7 minutes, until dough is smooth and elastic.
Place dough in a lightly oiled bowl, cover with plastic wrap and let rise for 45-60 minutes, or until doubled in size.
Turn dough out onto a lightly floured surface and gently deflate. Shape into a long, oval loaf and place on a parchment-lined (or generously sprinkled with cornmeal) baking sheet. Cover with a clean dish towel, and let rise for 45 minutes.
Meanwhile, preheat the oven to 375F.
Stir together egg and water with a fork and lightly brush mixture over the risen loaf.
Bake loaf for about 40 minutes, until bread is a dark golden brown and the bottom sounds hollow when tapped. An internal read thermometer inserted into the center of the loaf will read 195-200F.
Transfer loaf to a wire rack to cool.
Cool completely before slicing.
Makes 1 large loaf.
