Potato Rosemary Bread
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5.0
3 reviews
Excellent
Potato Rosemary Bread
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Artisan-style herb potato bread is a great way to amp up any meal. With simple ingredients, it's easy to make artisan bread at home.
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Ingredients
For the Preferment
- 2 ½ cups bread flour
- ½ teaspoon yeast instant, see note
- 1 cup water
For the Potato Bread
- 3 cups bread flour
- 1 ½ teaspoons salt
- 2 teaspoons yeast
- ½ teaspoon black pepper
- ½ teaspoon thyme dried (see note)
- ½ teaspoon rosemary dried (see note)
- ½ teaspoon basil dried (see note)
- 2 teaspoon garlic powder
- 1 cup mashed potatoes
- 2 tablespoons olive oil
- 1 cup water
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Instructions
For the Preferment
- Combine bread flour and yeast.
- Add water and mix until combined. Knead for 6 minutes by hand or 4 minutes with an electric mixer. The dough should be loose and wet.
- Let rise for 4-5 hours at room temperature, punching down halfway. Or let rise overnight (for up to 3 days) in the refrigerator.
For the Potato Bread
- Combine flour, salt, yeast, and spices.
- Add the olive oil, mashed potatoes, and the preferment. Mix just slightly.
- Add the water, mixing until the dough is homogenous.
- Knead 8 minutes by hand or 6 minutes with the electric mixer.
- Cover and let rise until doubled, about an hour.
- Once the dough has risen, divide it into two portions.
- Shape each portion into a sphere. To get the dough to stay this shape while rising and baking, pull the edges down and push them up into the center like you're tucking in the excess underneath and up under the rest. Repeat this with both portions until the dough is taught and holds a sphere shape easily.
- Let rise until doubled, about an hour. I like to let the dough rise on parchment at this point so I can easily transfer it into the oven. If you don't have a baking stone, place the dough on lined baking sheets to rise
- Preheat oven to 400ºF. Fill a 9x13 baking dish halfway with water and place it on the top rack of the oven. This will help create the crust on the bread while it bakes.
- Gently brush each loaf with olive oil and sprinkle with fresh rosemary and coarse salt, if desired.
- Bake for 30-35 minutes on a baking stone or until the center of the loaf registers 195º-200º on an instant-read thermometer (insert it from the side so you don't ruin the aesthetic of your loaf).
- Remove from the oven and let cool at least 1 hour before slicing.
Equipments used:
Notes
- If you don't have a baking stone, use an overturned cookie sheet to preheat in the oven for baking.
- Bread flour needs to be used in this recipe, substituting other flour will result in a flatter loaf with less artisan texture.
- The baking dish with water helps create the crispy crust on the outside of the bread.
- Fresh herbs can be substituted, use 1 teaspoon of each.
- If you do not have instant yeast, you can use active dry. The rise steps just may take a little bit longer. It is not necessary to bloom the yeast in water.
Nutrition Information
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Calories
204kcal
(10%)
Carbohydrates
38g
(13%)
Protein
7g
(14%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Sodium
241mg
(10%)
Potassium
114mg
(3%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin C
3mg
(3%)
Calcium
8mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 15slices
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Calories | 204kcal | 10% |
| Carbohydrates | 38g | 13% |
| Protein | 7g | 14% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 241mg | 10% |
| Potassium | 114mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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