Mix together the water and corn syrup, then dissolve the instant yeast in the mixture.<\/p>\n
Cover and let rise in a warm place until the sponge starts to fall. (It will rise up and double in size, then collapse back down on itself)<\/p>\n
Our dough consist of Idaho potatoes, yeast, warm milk, salt, honey, wheat flour, bread flour and fresh herbs.<\/p>\n
Note: I am using a Kitchen aide mixer to make mine<\/p><\/blockquote>\n
Add salt, honey and wheat flour to yeast mixture.<\/p>\n
Add mashed Idaho\u00ae potatoes into wheat flour mixture.<\/p>\n
Mix to incorporate.<\/p>\n
Add Sponge to potato wheat mixture.<\/p>\n
Then add bread flour to the mixture (Reserve a 1\/3 cup of flour).<\/p>\n
Add fresh herbs.<\/p>\n
Mix and then kneed for several minutes with dough hook or longer if by hand.<\/p>\n
Adjust with reserved flour if necessary – dough should be smooth and elastic but not sticky or wet.<\/p>\n
How to Proof Dough<\/h2>\n
Place dough in a greased bowl, cover and let rise for 30 minutes.<\/p>\n
Punch down the dough and let rise an additional 30 minutes.<\/p>\n
While the dough is proofing, place your 10″ Dutch oven in the sun to warm up.<\/p>\n
Divide the dough into two small loaves.<\/p>\n
Form into round loaves.<\/p>\n
Grease the Dutch oven and place the first loaf inside,\u00a0 place the lid on and allow bread dough to rise.<\/p>\n
Note: to prevent the dough from drying out, spray with a light coating of cooking spray oil.<\/p><\/blockquote>\n
This should take about 30 minutes depending on the weather conditions outside.<\/p>\n
Start your 25 charcoal briquets.<\/p>\n
When your charcoal briquets are ready, “Dock” your bread with 3 shallow slices using a razor blade or sharp bread knife.<\/p>\n
Apply egg wash to the surface.<\/p>\n
Note: Docking<\/em> allows the bread to expand without bursting open when the crust is formed.<\/p><\/blockquote>\n
I used 7 coals on the bottom and 14 coals on the top.<\/p>\n
Bake until the internal temperature reaches 200\u00b0 F, about 35 – 40 minutes.<\/p>\n
Repeat for the second loaf and enjoy!<\/p>\n
Note: Your proofing, rising and cooking times will vary depending on the weather and temperature conditions.<\/em><\/p><\/blockquote>\n\t
\n
Dutch oven Herbed Idaho\u00ae Potato Bread<\/div>\n
<\/div>\n
Recipe Type<\/span>: Bread<\/span><\/div>\nAuthor:
Gary House<\/span><\/div>\nPrep time:
2 hours<\/time><\/div>\nCook time:
45 mins<\/time><\/div>\nTotal time:
2 hours 45 mins<\/time><\/div>\nServes:
2 loaves<\/span><\/div>\nEasily make this delicious Herbed Idaho\u00ae Potato Bread in your Dutch oven, outdoors or indoors!<\/div>\n
\n
![\"Flour,](\"http:\/\/www.cooking-outdoors.com\/wp-content\/uploads\/2015\/05\/Flour-Yeast-Water-and-Salt.jpg\")
<\/p>\n![\"Potato](\"http:\/\/www.cooking-outdoors.com\/wp-content\/uploads\/2015\/05\/Potato-bread-sponge.jpg\")
<\/p>\n![\"Herbed](\"http:\/\/www.cooking-outdoors.com\/wp-content\/uploads\/2015\/05\/Herbed-Idaho-Potato-Bread-Ingredients.jpg\")
<\/p>\n![\"Honey](\"http:\/\/www.cooking-outdoors.com\/wp-content\/uploads\/2015\/05\/Honey-added-to-Flour-mixture.jpg\")
<\/p>\n![\"Potatoes](\"http:\/\/www.cooking-outdoors.com\/wp-content\/uploads\/2015\/05\/Potatoes-added-to-Flour.jpg\")
<\/p>\n![\"Sponge](\"http:\/\/www.cooking-outdoors.com\/wp-content\/uploads\/2015\/05\/Sponge-added-to-bread-mix.jpg\")
<\/p>\n![\"Fresh](\"http:\/\/www.cooking-outdoors.com\/wp-content\/uploads\/2015\/05\/Fresh-herbs-added-to-potato-bread-dough.jpg\")
<\/p>\n![\"Second](\"http:\/\/www.cooking-outdoors.com\/wp-content\/uploads\/2015\/05\/Second-rise-of-herbed-potato-bread.jpg\")
<\/p>\n![\"Final](\"http:\/\/www.cooking-outdoors.com\/wp-content\/uploads\/2015\/05\/Final-proofing-in-Dutch-oven.jpg\")
<\/p>\n![\"Dough](\"http:\/\/www.cooking-outdoors.com\/wp-content\/uploads\/2015\/05\/Dough-docked-and-washed.jpg\")
<\/p>\n![\"Pre-heating](\"http:\/\/www.cooking-outdoors.com\/wp-content\/uploads\/2015\/05\/Pre-heating-Dutch-oven.jpg\")
<\/p>\n