Friday, March 16, 2012

For The Love Of Bread

I love Costco's Roasted Garlic Potato bread. So chewy and delicious. I have always wanted to figure out how to replicate this recipe. Last week the boys and I had a 'field trip' to the library and I checked out a book on bread baking. Low and behold, there in the book was a recipe for Roasted Garlic Potato bread. I could not pass this recipe up; I had to make it before I returned the book (luckily still in about a week in a half, so I can make more recipes). The only thing this recipe/bread lacked was the crunchy crust of Costco's bread. I am not complaining, as I like my bread soft and chewy too (also this way is TONS better for little teeth to chew).

Roasted Garlic Potato Bread

2 heads (whole) garlic
1 large russet (baking) potato, peeled and quartered
1 1/2 cups milk, warmed
1 t sugar
2 t yeast
1/4 cup unsalted butter
2 t salt (omitted since I only buy SALTED butter)
5-6 c flour
2 T cornmeal

Preheat over to 400. Wrap garlic cloves together in foil. Bake for about 45minutes (until soft). Remove foil cool completely. Cut in half and remove guts.
In a small sauce pan, place potato and enough water to cover. Boil; reduce heat to a simmer. Cover and cook about 30minutes until tender. Strain into a mesh strainer (push through it with back of a spoon). Cool completely.
Combine milk, sugar and yeast in a large bowl; mix slightly. Add garlic and potatoes, salt, butter and flour. Knead. Place in greased covered bowl and let rise until doubled. Divide dough in a half. Form into a ball. Place on cornmeal dusted parchment-covered cookie sheet. Cut a small slash on top (I did an X) Let rise again about 30 minutes. Bake at 400 for 35-45 minutes. Enjoy with butter (and even a sprinkle of garlic powder if you dare).


  1. So my vice (well, one of them!) is Costco's Rosemary Bread. Do you think this recipe would adapt well to a switch of garlic for rosemary?

    1. It may work as an addition too. We don't care for rosemary. Let me know how it works