Potato Bread with Rosemary and Garlic

Votes: 1

How to Make - Rosemary and Garlic Potato Bread

Time: 5 hours 30 minutes
Complexity: average
Quantity: 2 round loaves

Nutritional value per serving:

Serving size: 1 of 16
Calories 340, total fat 7 G., saturated fats 1 G., proteins 9 G., carbohydrates 60 G., fiber 3 G., cholesterol 0 mg, sodium 287 mg, sugar 2 G.

"I learned the joys of adding potatoes to bread while living in Napa Valley," recalls Duff Goldman. "So the flavor and aroma always evoke that magical place, but you can choose other greens or even add nuts and olives. This bread can't be ruined by adding more flavor! You can knead the dough by hand, but it's much easier to work with a stand mixer."

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Bread

2 large potatoes, baked and still hot, see recipe below
1 head of garlic, toasted and still warm, see recipe below
2 packets of 7 grams of active dry yeast
2 tablespoons of sugar
3 tbsp olive oil + extra for greasing
2 tsp coarse salt + extra for sprinkling
4 cups premium flour + more if needed
4 cups of bread flour
1.5 tbsp chopped fresh rosemary

Baked potatoes

2 large potatoes
Olive oil

Baked garlic

1 head of garlic
Olive oil

Ingredient Substitution Suggestions

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Recipes with similar ingredients: bread flour, potato, garlic, yeast dough, rosemary

Cooking the dish according to the recipe:

Peel and coarsely chop the potatoes. Squeeze the roasted garlic into a medium bowl and add the potatoes.
In the bowl of a stand mixer fitted with a dough hook, combine the yeast, 2 cups of warm water, and sugar. Let the yeast activate for about 7 minutes, or until bubbly. Add the olive oil, potatoes, garlic, salt, and flour. Mix on medium speed for 15 minutes.

Place the dough in an oiled bowl, cover with plastic wrap, and let rise in a warm place for 1.5 hours, or until doubled in size. Punch down the dough and let it rise again for 1 hour. Punch down again and cut the dough in half. Form each piece into a ball, place them on a baking sheet, and let rise for 45 minutes, or until puffy.
Preheat oven to 200°C.
Brush the dough with olive oil and sprinkle with a little salt and rosemary. Make a large slit in the top of each ball and bake for about 45 minutes, or until the bread is richly browned and sounds hollow when tapped. Cool on a wire rack. Never refrigerate the bread!
Baked Potato: Rub the potatoes with a little olive oil, season with salt and pepper. Prick them with a fork about 20 times all over to release steam. Place the potatoes on a baking sheet and bake at 220°C for 1 hour. The skin will be crispy, making it easy to scrape out the mashed potatoes. The skins can be eaten as a snack.
Roasted Garlic: Preheat the oven to 220°C (425°F). Cut off the pointed end of the garlic head to expose the cloves. Drizzle the garlic with olive oil, wrap tightly in foil, place on a baking sheet, and roast for 35–40 minutes. You don't have to time it, just roast until the garlic is fragrant. You'll know right away if you've overcooked it: it will smell unpleasantly burnt. Discard and start over.