Rosemary Potato Bread
"This is wonderful with soups and smells heavenly whilst baking!"
photo by Tom Butler
- Ready In:
- 3hrs 5mins
- Ingredients:
- 7
- Yields:
-
1 loaf
ingredients
- 110 g boiled potatoes, mashed (reserve 125ml of the water)
- 125 ml warm milk
- 2 teaspoons dry yeast
- 1 tablespoon olive oil
- 2 teaspoons salt
- 450 g plain flour
- 3 -4 tablespoons chopped fresh rosemary
directions
- 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.
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Reviews
-
Wonderful bread, lovely texture, and you are right, the aroma is fantastic. The only change I made was to add some gluten to the flour, since Aussie flour is very soft and needs a bit more kick in it to rise well. -
Wonderful recipe! I've been meaning to make this for months! I agree that this recipe is a bit salty--many people will like it as it is, but I think I'll reduce the salt a little the next time I make it. The 40-minute bake time was also too long for my oven. After about 25 minutes my bread was nicely browned, so I pulled it out. The result was a finished, very moist bread. -
The wonderful aroma got everyone is the house waiting by the oven for it to finish. I made a few modifications. Instead of reserving the cooking liquid, I used red wine. I also added come thyme and cumin for flavor. The texture was perfect, springy and dense. The salt ratio seems fine to me. -
Despite the fact that my yeast didn't work and the recipe turned out more like biscotti, I enjoyed this bread for the wonderful aroma and ease of making.
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I took a few liberties with the recipe (used sweet potato and half/half brown bread and plain flours, for example!) but found the bread a bit salty. I'd recommend reducing the salt by 1/2 a teaspoon or more! Otherwise... it certainly does smell awesome as it bakes, and this is the best crust I've had on a bread so far.
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RECIPE SUBMITTED BY
Norahs Girl
Scottburgh, KZN
I,m a Mum of 3 (26,22,and 19)They keep me on my toes so to speak!!!!!! and rapidly heading for Hair dye.
I live in Sunny South Africa but I,m of Welsh(uk)decent!
I use to be(before the joys of Motherhood and domestic bliss Ha HA!) a nurse specialising in Oncology(Cancer nursing).Now I,m a stay at home Mum(although I,m a part-time secretary for DH,s small business.)
I,ve lots I want to do in the pipeline now the children are getting older!I love to cook,its one of my passions,besides cooking I love to Read and enjoy anything from Medical thrillers,historical epics! to a good old mystery the more complex the better!
On my to do list is learning to quilt,knit fair isle and bottle preserves properly! I live at the Coast and have done so for the last 5 years,its certainly a slower pace of life here than when we lived in the city.
There is something very restful about living so close to the Sea even the storms are spectacular to watch.One of My wishes is to spend a weekend in a Light house,preferably in rough weather!
I,m also *Mum* to 4 dogs(all girls!)Millie the boxer,Jessie the cross border collie who is slightly mad to say the least!and my 2 little Jack Russells Molly and Mandy who have me running about all over the place I wish I had their energy!I,de bottle it and make a fortune!
