** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Preheat the oven to 400 F Prick the potato all over with a fork and bake in the oven for one hour or until soft.
2. Remove from the oven, peel and mash the potato until smooth with the paddle attachment of a heavy duty stand mixer.
3. Allow to cool. Meanwhile, in a measuring cup, whisk together the milk, yeast, and sugar.
4. Proof the yeast for 10 minutes until very foamy with the egg and softened butter.
5. Gradually beat in the flour and the rosemary until smooth.
6. The mixture will be more like a batter than a dough.
7. Cover the dough with plastic wrap and let stand at room temperature until the dough doubles in volume, about 1 hour.
8. Stir down with a wooden spoon, cover and refrigerate over night.
9. Preheat the oven to 375 degrees. Lightly oil or spray a 13" by 9" baking sheet.
10. Using oiled hands spread the dough evenly over the sheet.
11. Set aside until doubled, about 45 minutes. Drizzle with a little olive oil and the salt.
12. Bake for 25 minutes or until golden. Cut into wedges and serve.
13. This recipe can be altered in many ways. Change the herb to one of your own choosing.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Milk, Yeast, Butter, Gluten, Potato, Natural Sweeteners, Rosemary, Olive Oil allergies.
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