This recipe will be in our cookbook that is coming out soon, look for it on our Facebook Fan page .
makes 1/2 sheet pan
2 pkg dry yeast
1 1/2 cups luke warm water
(mix together and set aside)
1 3/4 cups mashed potatoes
1 large red bell pepper, slivered
1/2 bunch cilantro, chopped
1/4 bunch Italian parsley,chopped
6-8 chipotle chilies, seeded and chopped
2 cloves garlic, minced
Add yeast mixture to mashed potatoes that have cooled slightly. Add next 5 ingredients, mix. Then slowly add 5 cups of bread flour that has been sifted with 1 Tablespoon of salt. Add 2 cups at a time using a kitchen aid mixer with a dough hook attachment. Keep scraping the bowl with a spatula. Put in a large bowl and rub with olive oil. Let it rise in a warm place for about 3 hours or until it is double in size. Punch down. Spread dough in a greased 1/2 sheet pan or cookie sheet. Brush the top with olive oil. Let rise again until double in size . Bake at 350 until golden about 25- 30 minutes.
This is great to serve with enchiladas or make panini sandwiches. It also freezes well.