Sourdough Italian Potato Bread

I made this bread to go along with the Pizza Pasta.  It turned out great.  It didn’t have an overwhelming sourdough flavor, and it had a nice texture.

 I sliced the loaf rather thin, brushed the slices with melted butter and garlic (I heated them together in the microwave), and toasted both sides under the broiler.  It was a great complement to the Pizza Pasta!

Sourdough Italian Potato Bread (Adapted from Recipezaar)

Ingredients

Directions

1.  Combine the first four ingredients in a large non-metal bowl and blend well.

2.  Cover and let stand overnight till light and bubbly.  Do not skip this step!

3.  Add the next 5 ingredients and 3 c flour.

4.  Mix in enough of the rest of the flour to make a soft but pliable not quite sticky dough (fingers when touching the dough should come back clean).

5.  Place dough in an oiled bowl turning once to coat both sides, cover and let rise 2 hours.

6.  Place dough on counter (lightly floured if needed) divide in 2 or three equal portions and let rest 10 minutes.

7.  Form into loaf shape and place on greased baking sheet, do not make too thick or this will never get done in the middle.

8.  Let rise till doubled.

9.  Just before baking slash the tops with a sharp knife 4-5 times.

10.  Spray dough and inside of oven w/ water (will need to repeat at least every 15 minutes) and bake in a 350 oven 1 hour for large loaves and 45 minutes for regular sized. Watch carefully to prevent overbrowning. May need to increase bake time depending on the area you live.