Potato, Gorgonzola and Sage Bread

• 1 1/3 cups mashed potatoes, either warm or cold
• 4 1/2 cups all-purpose flour
• 1 tablespoon salt
• 2 teaspoons rapid-rise yeast
• 1 tablespoon Greek yoghurt
• 1 1/3 cups warm water
• 1/2 cup crumbled Gorgonzola cheese
• Handful of finely chopped fresh sage

1. First get the starter going.
2. Mix the yeast with 1/4 cup of warm water, and set aside for 15 minutes until it starts to bubble and rise.
3. Mix potatoes with 4 cups of flour, salt and yeast mixture in a Cuisinart bowl.
4. Add yoghurt, then water, slowly.
5. Using the dough hook, give it around ten minutes.
6. It will be very sticky, so turn it onto a well-floured surface, and knead by hand, adding at least 1/2 1/3 cup of flour, until it is soft and elastic - around five to ten minutes.
7. This is my favorite bit, when I do truly feel like I am living on Walton mountain.
8. When done, turn out into a well-oiled bowl (just coat with olive oil), cover with a damp dishcloth and put in a cold place overnight, or a warm place for an hour or two.
9. When the dough is doubled in size, heat the oven to 425 degrees, punch the dough down, add the gorgonzola and sage, and fold the dough over.
10. Knead for a couple of minutes until cheese and herbs are evenly spread, then form into a round loaf.
11. Set bread on a baking sheet, loosely covered with a damp dishcloth (keep the cloth damp or the dough will stick to it).
12. After about half an hour the dough will be doubled in size.
13. Put the bread in the oven for 20 minutes, then turn temperature down to 375, and cook for another ten minutes, or until it's cooked through.
14. You can tell it's cooked by knocking on the loaf's underside - when it's cooked, it sounds hollow.

potatoes, flour, salt, rapidrise, greek yoghurt, water, gorgonzola cheese, handful

Taken from www.cookstr.com/recipes/potato-gorgonzola-and-sage-bread (may not work)