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.
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!
ROSEMARY POTATO BREAD
Make and share this Rosemary Potato Bread recipe from Food.com.
Provided by Norahs Girl
Categories Yeast Breads
Time 3h5m
Yield 1 loaf
Number Of Ingredients 7
Steps:
- Dissolve the yeast in the milk for 15 minutes.
- Mix the potato, oil, salt, rosemary and yeast mixture.
- Stir in the reserved cooking liquid and then the flour to form a stiff dough.
- Knead on a floured surface until smooth and elastic.
- Cover and leave to rise in a warm place until doubled in size.
- Place in a greased loaf tin and leave until the dough has risen above the rim of the tin.
- Bake at 200°C/400°F for 10 minutes then reduce the heat to 190°C/375°F for 40 minutes.
- Cool on a wire rack.
Nutrition Facts : Calories 2369.8, Fat 24.2, SaturatedFat 5.7, Cholesterol 17.1, Sodium 4733.1, Carbohydrate 461, Fiber 19.6, Sugar 2.5, Protein 67.2
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 side-dish
Time 5h30m
Yield 2 loaves
Number Of Ingredients 14
Steps:
- Peel and coarsely chop the potatoes. Squeeze the garlic from the garlic head into a medium bowl and add the potatoes.
- 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.
- 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.
- 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.
- Preheat the oven to 400 degrees F.
- 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!
- Bake potatoes (preferably russet potatoes - the big brown ubiquitous ones) in the oven. Rub the potatoes with a bit of olive oil, kosher salt, and pepper. Stick 'em with a fork like 20 times all over the place to let the steam out. Place them on a baking sheet and roast at 425 degrees F for 1 hour. The skin will get nice and crispy and you can scoop out the potato meat really easy, and also enjoy the skins as a snack while you bake. (As a poor culinary student, I always saved my potato skins as dinner. How did that bacon end up in my backpack? That's weird!
- You should know how to roast garlic - it may save your life one day. Heat the oven to 425 degrees F. Chop off the pointy end of the head of the garlic and expose the cloves. Drizzle olive oil right onto the exposed garlic, wrap it tightly with aluminum foil, place on a baking sheet, and roast for 35 to 40 minutes. Really, though, don't time it - just roast them until they smell amazing. You'll know it when you smell it. You'll also know very quickly if you over-roast it - it'll smell awful and burnt. Throw that crap away and start over.
ROSEMARY CHEDDAR BREAD
"My husband and I love rosemary-and cheddar-crusted potatoes, so I adapted a potato bread recipe to include our favorite flavors," writes Tammy Perrault of Lancaster, Ohio. The bread machine makes this herbed loaf a snap to prepare. "Everyone who has tasted it asks for the recipe," Tammy says.
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (about 1-1/2 pounds, 18 slices).
Number Of Ingredients 9
Steps:
- In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). , Just before the final kneading (your machine may audibly signal this), add the cheese.
Nutrition Facts : Calories 130 calories, Fat 5g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 182mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
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- Peel and chop the potatoes. Place in a pot with the rosemary and season with salt. Add water to just cover the potatoes then bring to a boil. Cook until the potatoes are soft then reserve 2 cups of cooking water and drain. Mash the potatoes and allow to cool.
- Pour the yeast mixture, mashed potato and olive oil into the bowl and start kneading. Allow to knead until the dough starts to come away from the sides of the bowl. Continue kneading on medium speed for 5 minutes until the dough is smooth. If the dough is very sticky, add a few tablespoons of flour, one at a time, until the dough is smooth and soft. Alternatively, if the dough is too dry, add a few tablespoons of warm water.
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- Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap and ferment at room temperature for 2 to 4 hours, or until it nearly doubles in size.
- Remove the dough from the bowl, knead it lightly to degas, and return it to the bowl, covering the bowl with plastic wrap. Place the bowl in the refrigerator overnight. You can keep this in the refrigerator for up to 3 days, or freeze it in an airtight plastic bag for up to 3 months.
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