Home Style Rosemary Potato Bread Recipes

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DELICIOUS ROSEMARY BREAD



Delicious Rosemary Bread image

This super easy recipe brings incredible taste and fragrance to any dinner table. It also goes wonderfully with a garlic flavored olive oil.

Provided by GOVEGGIE

Categories     Bread     Yeast Bread Recipes

Time 2h45m

Yield 16

Number Of Ingredients 10

1 tablespoon white sugar
1 cup warm water
1 (.25 ounce) package active dry yeast
1 teaspoon salt
2 tablespoons butter, softened
2 tablespoons rosemary
1 teaspoon Italian seasoning
3 cups bread flour
1 tablespoon olive oil
1 egg, beaten

Steps:

  • Dissolve the sugar in warm water in a medium bowl, and mix in the yeast. When yeast is bubbly, mix in salt, butter, 1 tablespoon rosemary, and Italian seasoning. Mix in 2 cups flour. Gradually add remaining flour to form a workable dough, and knead 10 to 12 minutes.
  • Coat the inside of a large bowl with olive oil. Place dough in bowl, cover, and allow to rise 1 hour in a warm location.
  • Punch down dough, and divide in half. Line a baking sheet with parchment paper. Lightly grease paper. Shape dough into 2 round loaves, and place on the baking sheet. Sprinkle with remaining rosemary. Cover, and allow to rise 1 hour, or until doubled in size.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Brush loaves with egg. Bake 15 to 20 minutes in the preheated oven, or until golden brown.

Nutrition Facts : Calories 31.2 calories, Carbohydrate 1.3 g, Cholesterol 15.4 mg, Fat 2.7 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 1.1 g, Sodium 160.4 mg, Sugar 0.8 g

BREAD MACHINE POTATO-ROSEMARY BREAD



Bread Machine Potato-Rosemary Bread image

Make potato bread the easy way. The secret is using mashed potato mix and letting your bread machine do all the work!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 3h40m

Yield 1

Number Of Ingredients 8

1 1/4 cups water
2 tablespoons butter or margarine, softened
3 cups Gold Medal™ Better for Bread™ flour
1/2 cup Betty Crocker™ mashed potatoes
1 tablespoon dried rosemary leaves, crumbled
1 tablespoon sugar
1 1/2 teaspoons salt
2 teaspoons bread machine or fast-acting dry yeast

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.

Nutrition Facts : Calories 145, Carbohydrate 29 g, Cholesterol 5 mg, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 310 mg

ROSEMARY GARLIC POTATO BREAD



Rosemary Garlic Potato Bread image

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

2 large russet potatoes, well baked and still warm
1 garlic head, roasted and still warm
2 (1/4-ounce) envelopes active dry yeast
2 tablespoons sugar
3 tablespoons olive oil, plus extra for brushing
2 teaspoons kosher salt, plus more for sprinkling
4 cups all-purpose flour, plus more as needed
4 cups bread flour
1 1/2 tablespoons chopped fresh rosemary

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 CHEDDAR BREAD



Rosemary Cheddar Bread image

"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

1 cup water (70° to 80°)
3 tablespoons olive oil
1/2 cup mashed potato flakes
7-1/2 teaspoons sugar
3 teaspoons dried rosemary, crushed
1 teaspoon salt
3 cups bread flour
2-1/4 teaspoons active dry yeast
1-1/4 cups finely shredded cheddar cheese

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.

ROSEMARY POTATO BREAD



Rosemary Potato Bread image

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

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

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

SOURDOUGH ROSEMARY POTATO BREAD



Sourdough Rosemary Potato Bread image

This makes 2 very large or 3 regular sized loaves. I like mine just shaped into a loaf and placed on a baking sheet, however I'm sure bread pans will work ok. This bread is very crusty on the outside (which if you don't like that just omit spraying with water) while nice and chewy on the inside. It can be tricky to bake as it tends to brown quickly so I place a foil tent over the loaves after they've baked for 15-20 minutes. (This makes great sandwiches, we like roast chicken and havarti cheese)

Provided by startnover

Categories     Sourdough Breads

Time P1DT5h

Yield 3 regular size loaves

Number Of Ingredients 10

1 cup sourdough starter, brought to room temp
1 1/2 cups warm water
2 cups bread flour
1 cup mashed potatoes, plain and warm (I use prepared instant to make this quicker)
3/4 cup warm water
2 teaspoons salt
1/2 cup melted butter (can use oil) or 1/2 cup margarine (can use oil)
1/3 cup sugar
2 -3 tablespoons chopped fresh rosemary
6 -8 cups flour

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.

ROSEMARY ROMANO BREAD



Rosemary Romano Bread image

Our 8-year-old son just loves this delicious bread. It's a perfect addition to a green salad or pasta dinner. Or for a hearty appetizer, dip slices in pizza or spaghetti sauce. -Lois Dykeman Olmstead, Kentucky

Provided by Taste of Home

Time 30m

Yield 14-16 servings.

Number Of Ingredients 5

1/2 cup butter, cubed
1/2 cup grated Romano cheese
1 garlic clove, minced
1 teaspoon minced fresh rosemary
1 loaf (1 pound) French bread, halved lengthwise

Steps:

  • In a microwave, melt butter. Stir in the Romano cheese, garlic and rosemary. Spread over cut side of bread. , Place cut side up on an ungreased baking sheet. Bake at 400° for 15 minutes or until lightly browned. Slice and serve warm.

Nutrition Facts : Calories 143 calories, Fat 8g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 283mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.

CHEESE, ROSEMARY & POTATO LOAF



Cheese, rosemary & potato loaf image

Making a big savoury scone loaf is a quick and tasty alternative to making bread with yeast

Provided by Jane Hornby

Categories     Lunch, Side dish, Snack

Time 55m

Yield Makes 8

Number Of Ingredients 12

2 tbsp olive oil
2 garlic cloves , thinly sliced
350g self-raising flour , plus more for dusting
¼ tsp salt
1 tsp baking powder
85g cold butter , cut into cubes
150g pot natural full-fat yogurt
4 tbsp full-fat milk
250g cooked new potato , sliced
1 tsp chopped rosemary , plus extra small sprigs
50g parmesan (or vegetarian alternative), grated
85g gruyère , half diced, half grated

Steps:

  • Heat the oil in a medium pan, then gently fry the garlic for 10 mins until softened but not coloured. Set aside. Heat oven to 220C/200C fan/gas 7.
  • Put the flour, salt and baking powder into a food processor, then whizz in the butter until it disappears. Tip into a large bowl, then make a well in the middle. Warm the yogurt and milk together in a microwave for 1 min or in a pan; it should be hot and may well go a bit lumpy-looking. Tip into the bowl and quickly work into the flour mix using a cutlery knife. As soon as it's all in, stop.
  • Turn the dough onto a floured surface, bring it together with floured hands, then press out to a large rectangle. Scatter over the potatoes, chopped rosemary, garlic, some of its oil and most of the cheese. Knead a few times, shape into a round, then lift onto a floured baking sheet.
  • Score the top, scatter with the rest of the cheese, poke in a few rosemary sprigs, then drizzle with the remaining oil. Bake for 25 mins until risen, golden and sizzling around the edges. Best eaten just warm.

Nutrition Facts : Calories 379 calories, Fat 19 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 1.32 milligram of sodium

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