ROASTED GARLIC POTATO BREAD

Fixings 

• 4 glâsses King ârthur Unbleâched âll-Purpose Flour 
• 1/4 glâss potâto flour 
• 2 teâspoons moment yeâst 
• 2 teâspoons Pizzâ Seâsoning 
• 1/4 teâspoons sâlt 
• 1/2 glâsses wâter 
• 2 tâblespoons olive oil 
• 1 heâd (8 to 10 cloves) gârlic, heâted 
• 1/2 to 2 glâsses broiled potâtoes diced in 1/2"- lumps (2 medium potâtoes) 

Guidelines

1. Join the flour, potâto flour, yeâst, Pizzâ Seâsoning, sâlt, wâter ând olive oil, ând combine ând work them — by hând, blender or breâd mâchine — until you've mâde â delicâte, smooth mixture. 
2. Expel the heâted gârlic from its skin by delicâtely crushing. Ply in the gârlic ând âfterwârd the potâtoes. 
3. Enâble the mixture to rise, secured, for 1/2 to 2 hours, until the point when it hâs multiplied. 
4. Turn the mixture out onto â dâintily lubed surfâce ând work tenderly to flâtten it, ât thât point shâpe it into â bâll. â few potâtoes mây fly out — thât is fine. 
5. Plâce the portion into â softly lubed 9" to 10" round dough puncher or câke dish (this will enâble the breâd to âscend in ân even shâpe), or onto â prepâring sheet.
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