Potato Rosemary Bread

Mix 1 to 3 days ahead:
3/8 cup water
1/4 tsp yeast
1 cup flour

Knead like a regular bread dough. Let rise 2 to 4 hours then knead back into a ball. Wrap and refrigerate 1 to 3 days. Remove from fridge, cut into about 10 pieces and let it warm up for an hour before using.

Place in microwave safe mug:
1 1/2 Tbs oil
8 cloves of garlic (30 gr)

Microwave till garlic is soft, checking every 10 sec.

Place in bread bowl  in order:
7/8 cup water at room temperature
1/2 Tbs yeast
3 cups flour
oil used to cook garlic
1/2 Tbs salt
1/4 tsp pepper
2 Tbs (7 gr) coarsely chopped fresh rosemary
1 cup mashed potatoes at room temperature

Knead like regular bread dough. Flatten dough on counter. Chop garlic and spread on dough. Roll dough up and knead into a ball using more flour if needed.

Let dough rise until doubled in size. Shape into 2 loaves and let rise until doubled in size again. Gently brush with oil.

Bake at 350ºF for 40 min.