Ingredients for Rosemary Potato Bread
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How to Make Rosemary Potato Bread
- Warm the milk (1 cup) to 105-115°F (40-46°C). Dissolve the yeast (2 ¼ teaspoons) in the warm milk and let stand for 15 minutes until foamy.
- In a large bowl, combine the mashed potato (1 cup, cooked and cooled), olive oil (2 tablespoons), salt (1 teaspoon), 2 tablespoons of fresh rosemary, chopped, and the yeast mixture.
- Gradually add the flour (3-3 ½ cups, all-purpose), reserving approximately ½ cup of the flour. Stir until a shaggy dough forms. Add reserved cooking liquid from the potatoes (about ½ cup), a little at a time if needed to reach the desired consistency. Then, add the remaining reserved flour, to form a stiff dough.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1 ½ hours, or until doubled in size.
- Gently punch down the dough and shape it into a loaf. Place it in a greased 9x5 inch loaf pan. Let rise for another 30-45 minutes, or until the dough has risen above the rim of the pan.
- Preheat oven to 400°F (200°C). Bake for 10 minutes. Reduce the oven temperature to 375°F (190°C) and bake for an additional 40 minutes, or until golden brown and the internal temperature reaches 200-210°F (93-99°C).
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
197 g
Sugar
9g
Fat
28g
Carbs
153g
