Rosemary Garlic Potato Bread
A rustic artisan bread made with roasted potatoes and garlic, enriched with fresh rosemary. This hearty loaf features a perfect blend of bread and all-purpose flours, creating a flavorful and aromatic homemade bread.
Ingredients
- •2 large russet potatoes
- •1 head garlic
- •2 envelopes active dry yeast
- •2 tablespoons sugar
- •3 tablespoons olive oil
- •2 teaspoons kosher salt
- •4 cups all-purpose flour
- •4 cups bread flour
- •1½ tablespoons fresh rosemary
Cooking Instructions
- 1.
1. Peel and coarsely chop the potatoes. Squeeze the garlic from the garlic head into a medium bowl and add the potatoes.
10 min
- 2.
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.
22 min
- 3.
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.
90 min
- 4.
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.
105 min
- 5.
5. Preheat the oven to 400°F.
15 min
- 6.
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!
45 min
