Rosemary Olive Potato Bread

As requested, here's the recipe. It's from Food TV:

2 scant Tbsp., or 2 (1/4 oz) pkgs dry yeast
2 cups warm water (about 110 degrees)
2 tsp. salt
1 Tbsp. finely minced garlic
1 Tbsp. finely chopped fresh rosemary, or 1 tsp. dried rosemary
1/4 cup olive oil
2 cups coarsely shredded raw potato
1 cup grated parmesan cheese
6-7 cups unbleached flour
additional olive oil
optional: chopped olives (any variety in brine)

In large bowl, stir yeast into water to soften. Add salt, garlic, rosemary, olive oil, potato, cheese, and 3 cups of flour. Beat vigorously for 2 minutes. Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl.

Turn dough onto floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough. Place dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about 1 hour.

Turn dough onto lightly oiled work surface and divide in half. Shape each half into a ball and place onto a well-greased baking sheet. Cover with a tighly woven towel and let rise until amost doubled, about 45 minutes.

About 10 minutes before baking, preheat oven to 375F. Place a shallow pan on the bottom shelf of the oven. Just before baking, brush each loaf with olive oil and cut a cross about 1/4" deep into the top. Place the bread in the oven and put 5 ice cubs in the pan on the bottom shelf. Close the door quickly to prevent steam from escaping. Bake for 25 minutes, or until the internal temperature of the loaves reaches 190F  degrees. Immediately remove the bread from the baking sheet and cool on a rack.

Yield: 2 loaves

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