ROSEMARY GARLIC POTATO BREAD
I learned the joys of putting potatoes in bread during my time in the Napa Valley, so the flavors here are resonant of that magical place, but don't be afraid to change up the herbs or play with nuts and olives. You can't mess it up. Well, you can-I certainly have more than once-but you know what I mean. You can do this by hand, but it's messy, so I wrote this recipe with directions for using a stand mixer. -Duff
Provided by Duff Goldman
Categories Bread Potato Side HarperCollins Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 round loaves
Number Of Ingredients 9
Steps:
- 1. Peel and coarsely chop the potatoes. Squeeze the garlic from the garlic head into a medium bowl and add the potatoes.
- 2. In the bowl of a stand mixer fitted with the dough hook, combine the yeast, 2 cups warm water, and the sugar and let the yeast bloom for about 7 minutes, or until bubbly. Add the olive oil, potatoes, garlic, salt, and flours. Mix on medium speed for 15 minutes.
- 3. Turn the dough out into an oiled bowl, cover it with plastic wrap, and let it rise in a warm place for 1 1/2 hours, or until doubled in size.
- 4. Punch it down and let it rise again for 1 hour. Punch it down again and cut the dough in half. Shape each loaf into a ball, place them on a baking sheet, and let them rise for 45 minutes, or until nice and poofy.
- 5. Preheat the oven to 400°F.
- 6. Brush the loaves with olive oil and sprinkle them with a wee bit of salt and some rosemary. Cut a big slash across the top of each and bake for about 45 minutes, or until the loaves are a nice rich brown and sound hollow when tapped. Let cool on a wire rack. Never refrigerate!
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suliat Akinade
[email protected]This bread is a bit time-consuming to make, but it's worth it.
colin willcocks
[email protected]I love that this bread is made with whole wheat flour. It's a healthier option.
Joseph Mutampuka
[email protected]This is the best potato bread I've ever had.
You nus
[email protected]I've made this bread several times and it always turns out perfect.
Luke Godwin
[email protected]This bread is a great way to use up leftover potatoes.
Sophie Howe
[email protected]I'm so glad I found this recipe. It's a new favorite in my household.
AhmadBasem Tolba
[email protected]This bread is so good, I could eat it every day.
Innocent Prince
[email protected]I highly recommend this recipe. It's a keeper!
Arslan arain
[email protected]This bread is perfect for any occasion. It's great for a quick snack or a special meal.
Ali hussan Ali hassan
[email protected]I love the combination of rosemary and garlic in this bread. It's so flavorful.
Reham Ayman
[email protected]This bread is so versatile. I've used it for sandwiches, toast, and even croutons.
Mesuli Mthethwa
[email protected]The bread turned out perfectly! It was golden brown on the outside and fluffy on the inside.
Eviee Madsen
[email protected]This recipe is so easy to follow. I'm not a very experienced baker, but I had no trouble making this bread.
Kwenzi Madwe
[email protected]I made this bread for a party and it was a huge hit! Everyone loved it.
Amir Dilbaramir
[email protected]This rosemary garlic potato bread was absolutely delicious! The flavor was amazing, and the bread was so soft and fluffy. I will definitely be making this again.