Sourdough Rosemary Potato Bread Recipes

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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

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     side-dish

Time 5h30m

Yield 2 loaves

Number Of Ingredients 14

2 large russet potatoes, well-baked and still warm, recipe follows
1 garlic head, roasted and still warm, recipe follows
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
2 large russet potatoes
Olive oil
Kosher salt and freshly ground black pepper
1 garlic head
Olive oil

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



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.

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Top Asked Questions

How do you make sourdough bread from potato flour?
Measure 250 g of starter into mixer bowl. Combine flour, potato flakes, sugar, yeast and salt in a bowl. Measure milk and olive oil. Combine and warm (~95°F, 35°C). Add milk/olive oil and flour mixture to the mixer bowl going back and forth. Place the dough in a lightly greased bowl.
How long to bake sourdough Rosemary potato bread?
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.
What's the best way to make Rosemary bread?
In the meantime, preheat the oven to 425 degrees F. If using a banneton, invert the bread onto a baking stone or sheet. Spray the dough with water and use a long serrated knife to cut two 1/2 inch diagonal slashes into the dough (not shown in picture). Sprinkle with some extra rosemary and some coarse salt like fleur de sel.
What do potato flakes do to sourdough starter?
The potato flakes result in a very soft dough with a slightly sweet taste, adding another dimension to typical sourdough bread. With attention, you can keep this sourdough starter with potato flakes going for an extended period of time; it will continue to gather wild yeast from the air and just get better.

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