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1
In a large bowl, stir yeast into water to soften.
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2
Add salt, garlic, rosemary, olive oil, potato, cheese, and 3 cups flour.
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3
Beat vigorously for 2 minutes.
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4
Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl.
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5
Turn dough onto a floured work surface.
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6
Knead, adding flour a little at a time, until you have a smooth, elastic dough.
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7
Place dough into an oiled bowl.
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8
Turn to coat the entire ball of dough with oil.
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9
Cover with a tightly woven towel and let rise until doubled, about 1 hour.
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10
Turn dough out onto a lightly oiled work surface and divide in half.
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11
Shape each half into a ball and place onto a well-greased baking sheet.
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12
Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes.
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13
About 10 minutes before baking, preheat oven to 375 degrees.
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14
Place a shallow pan on the bottom shelf of the oven.
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15
Just before baking, brush each loaf liberally with extra olive oil and cut a cross about 1/4-inch deep into the top.
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16
Place the bread in the oven and put 5 ice cubes into the pan on the bottom shelf.
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17
Close the door quickly to prevent steam from escaping.
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18
Bake for 25 minutes, or until the internal temperature of the loaves reaches 190 degrees.
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19
Immediately remove bread from baking sheet and cool on a rack.
