Homemade Potato Rosemary Bread Recipes

BREAD MACHINE POTATO-ROSEMARY BREAD

Steps:

• Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.
• Select Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan; cool on cooling rack.

ROSEMARY GARLIC POTATO BREAD

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!

HOMEMADE POTATO ROSEMARY BREAD

Steps:

• 1. Grease 2 large bread pans - 9 1/2 x 5 1/2 inches In a microwave safe bowl, place water, milk, butter, sugar, & salt (I used leftover cold mashed potatoes so I added them here to warm them) Heat enough to melt butter. Pour into large bowl of electric stand mixer.
• 2. Sprinkle yeast over liquid mixture. Add approx 3 1/3 cups of flour & the rosemary & beat well until well combined batter is formed. Beat in enough of the remaining flour to make a soft dough. Change beater to bread dough hook. Add more flour as needed to make a stiff but still soft dough. Let dough hook knead dough for 10 minutes, scraping down every couple minutes.
• 3. Turn out onto a lightly floured surface & knead dough for a few minutes, incorporating a little more flour if needed until you have a dough that is soft & smooth & no longer sticky. Grease a large bowl with EVOO. Place dough, smooth side down in bowl to grease the surface Turn greased, smooth side up & cover with plastic wrap.
• 4. Place in warm area to rise until doubled in size, about 35-40 minutes. I turn on my oven for a few minutes till it's about 90 degrees, turn oven off and place it in there. Punch down & divide in 2 pieces.
• 5. On lightly floured surface, press dough out to remove air bubbles & form into a loaf. Place in prepared bread pan, repeat with 2nd piece of dough. Brush loaf with melted butter. Place in a warm area & loosly cover again with plastic wrap Let rise until doubled in size, approx. 40 minutes.
• 6. Bake in a pre-heated 375 degree oven for 35-40 minutes. Loaves should be golden on top & sound hollow when tapped. Brush crust again with melted butter. Turn out onto wire racks to cool. Let cool for 10-15 minutes or as long as you can wait to slice into this baby. Slather with butter, dip in Italian butter, or make a nice turkey sammie and enjoy!

ROSEMARY POTATO BREAD

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.

ROSEMARY-GARLIC POTATO BREAD

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.

SOURDOUGH ROSEMARY POTATO BREAD

Steps:

• Combine the first four ingredients in a large non-metal bowl and blend well.
• Cover and let stand overnight till light and bubbly.
• Do not skip this step!
• Add the next 5 ingredients and 3 c flour.
• Mix in enough of the rest of the flour to make a soft but pliable not quite sticky dough (fingers when touching the dough should come back clean).
• Place dough in an oiled bowl turning once to coat both sides, cover and let rise 2 hours.
• Place dough on counter (lightly floured if needed) divide in 2 or three equal portions and let rest 10 minutes.
• Form into loaf shape and place on greased baking sheet, do not make to thick or this will never get done in the middle.
• Let rise till doubled.
• Just before baking slash the tops with a sharp knife 4-5 times.
• Spray dough and inside of oven w/ water (will need to repeat at least every 15 minutes) and bake in a 350 oven 1 hour for large loaves and 45 minutes for regular sized. Watch carefully to prevent overbrowning. May need to increase bake time depending on the area you live.