Name: Rosemary Garlic Potato Bread
Yield: Makes 2 round loaves
Ingredients: 2 large russet potatoes, well baked and still warm; 1 garlic head, roasted and still warm; 2 (1/4-ounce) envelopes active dry yeast; 2 tablespoons sugar; 3 tablespoons olive oil, plus extra for brushing; 2 teaspoons kosher salt, plus more for sprinkling; 4 cups all-purpose flour, plus more as needed; 4 cups bread flour; 1 1/2 tablespoons chopped fresh rosemary

Photo by Caren Alpert

I learned the joys of putting potatoes in bread during my time in the Napa Valley, so the flavors here are resonant of that magical place, but don't be afraid to change up the herbs or play with nuts and olives. You can't mess it up. Well, you can—I certainly have more than once—but you know what I mean. You can do this by hand, but it's messy, so I wrote this recipe with directions for using a stand mixer. —Duff

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