Rosemary Garlic Potato Bread

Wife, Mom, Grandma, and a gal that loves to cook for friends and family. Graduated from USF, worked at U of F College of Medicine, Women's hospital, then CFO in our small business, before moving on to full time ministry Upon "semi-retirement", I rediscovered my love for cooking, writing, music, and fishing. We love to travel and discover new dishes and flavors all over the world. Craziest thing I have eaten?....fried scorpion!

2 large russet potatoes, well baked and still warm

1 garlic head, roasted and still warm

2 (¼-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 ½ tablespoons chopped fresh rosemary

Note: Ingredients may have been altered from the original.

Directions at epicurious.com

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