HOME STYLE ROSEMARY POTATO BREAD
This recipe will remind you of old fashioned bread recipes from State Fairs and other venues that bakers enter their original bread recipes for competition. The texture of this bread is delightfully soft and the rosemary lends a delicate herbal flavor that quite pleasing. This bread is only slightly sweet and is perfect for any...
Provided by Garrison Wayne
Categories Savory Breads
Time 1h15m
Number Of Ingredients 13
Steps:
- 1. To make the mashed potato, peel and large dice 2 medium potatoes (I use russets). Cover with plain, unsalted water. Bring to a boil and boil gently for 12-15 minutes, until tender. Drain completely and mash with a hand masher. Measure 1 1/2 cups in a dry measure cup. Place in a bowl. Cool a bit.
- 2. To the potatoes, add the milk, melted butter, honey, 1 ex-large egg, beaten, chopped rosemary, and salt. Stir well to mix.
- 3. In the bowl of a stand mixer, place 1/4 cup warm water, the tsp of sugar, and the dry yeast. Let proof for 7 minutes. It should be puffy and bubbly.
- 4. Add all but about 3/4 cup of the flour ( about 3 1/2 cups total). Pour the potato liquid mixture over flour. Use the dough hook attachment to mix well. The dough will be sticky.
- 5. Using the reserved flour ( the 3/4 cup), add small amounts, while keeping the mixer running on low speed. Continue for several minutes, until you notice the dough is sticking less to the bottom of the bowl, and starting to come together. You may not need all the reserved flour,....or you may need a little extra. Note: the dough will still be a bit sticky.
- 6. Turn dough out, using a metal spoon, to a large bowl that is well buttered. Cover with plastic wrap. Let rise until doubled. Time will depend on how warm your ingredients are. It should take 60 - 75 minutes.
- 7. Punch down doubled dough and cut in half with a sharp knife. Using a lightly floured board, lightly knead and shape both balls of dough in to a loaf shape.
- 8. Place loaf shaped dough in 2 buttered regular sized loaf pans. Using a sharp knife or scissors, slash the top of loaves lengthwise. Dust the tops with flour. Cover with plastic wrap. Let rise until doubled in size. This should take 50 - 60 minutes.
- 9. Remove the plastic wrap and bake loaves in 375 degree oven (350 for convection). Bake for 35 minutes.
- 10. Remove loaves from oven and remove from pans immediately. Tap the bottoms to see if they sound hollow. A hollow sound will let you know they are done. If not hollow sounding, return to the oven for a few more minutes.
- 11. Let loaves cool on a rack for at least one hour before slicing. Store in ziplock bag to keep fresh. Store in fridge after 1 day to retain fresh longer.
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SM Shimul
[email protected]I was really looking forward to trying this recipe, but I was disappointed with the results. The bread was dry and crumbly, and the flavor was bland.
Salmaakter
[email protected]This bread is delicious! The rosemary and potatoes give it a unique flavor that I love. It's also really easy to make, so it's perfect for a weeknight meal.
Adriana Fopixi
[email protected]I've made this bread several times now and it's always a success. It's a great way to use up leftover mashed potatoes and it's always a hit at parties.
canute omanye
[email protected]This bread is so easy to make and it's always a hit with my family and friends. I love the way the rosemary and potatoes complement each other.
Elizabeth Maog Zbarsky
[email protected]I'm not a huge fan of rosemary, but I thought this bread was still really good. The potatoes gave it a nice moist texture and the flavor was subtle but delicious.
Jahadul Islam
[email protected]This bread is perfect for sandwiches or just eating on its own. It's also a great way to use up leftover mashed potatoes.
Zoe Melton
[email protected]Overall, I thought the rosemary potato bread was a good recipe. It was easy to make and the flavor was good. I would definitely make it again.
Evey
[email protected]I found the recipe to be a bit confusing. I'm not sure if I did something wrong, but my bread didn't turn out as well as I hoped.
Musa Mercy
[email protected]The rosemary potato bread was a bit too dry for my taste. I think I'll add some extra butter or oil next time.
Jutt Saad
[email protected]I love the smell of rosemary in this bread. It's so inviting and warm.
Benson Kisombe
[email protected]This bread is a great way to use up leftover mashed potatoes. It's also a great way to get your kids to eat their vegetables.
Thabo Ralarala
[email protected]The rosemary potato bread was delicious! The flavor was perfect, and the texture was moist and fluffy.
Jeziikhan 123
[email protected]This bread is so easy to make, and it always turns out perfect. I've made it several times now, and it's always a crowd-pleaser.
Nisa Mangal Grade 8A
[email protected]I love the combination of potatoes and rosemary in this bread. It's a great way to use up leftover mashed potatoes, and the bread is so versatile. I've used it for sandwiches, toast, and even croutons.
Tenley Sutton
[email protected]This rosemary potato bread was a hit at my last potluck! It was so moist and flavorful, and the aroma of the rosemary was amazing. I'll definitely be making this again.