Roasted Garlic Potato Bread

1 Whole head of garlic
1 cup lukewarm water
1 cup lukewarm milk
1 ½ Tbl. Yeast
1 ½ Tbl. Kosher salt
1 ½ Tbl. Sugar
1 cup mashed potato (boiled, baked, etc. doesn’t really matter)
6 ½ Cups unbleached flour

Roast a whole head of garlic by wrapping it in aluminum foil and baking it for 30 min. at 400F. Once cooled a bit, cut off the top tip of each clove, and squeeze out the roasted garlic with a knife. Set aside.
Combine the yeast, salt, sugar, and about half of the lukewarm water and milk. Add in the mashed up cooked potato, garlic, and 5 cups of the flour.
Using a heavy duty stand mixer with a dough hook, start to mix the ingredients. Add in the remaining flour and water and milk slowly, until you get the desired consistency (you may not need all of the water and milk). The dough should be tacky, but not sticky.
Place the dough in a bowl with a lid, but not airtight. Let the dough rise for about 2 hours.
Separate the dough into three equal pieces. Take one of the pieces of dough, and shape into a loaf. Place the loaf on a bread peel that has been generously dusted with corn meal. Or put it in a loaf pan that has been lightly greased. Do the same with the remaining dough. Let the dough rise again for about 40 minutes.
20 minutes before baking time, preheat the oven to 450F (with the pizza stone in the oven if you’re doing the free-form method).
Bake for about 25 – 30 minutes. The internal temperature of bread should reach 180 F. Allow to cool before slicing.
Makes 3 loaves.

(Recipe by "Artisan Bread in Five Minutes a Day," Photo courtesy of Pirijo Silver.)