Potato Rosemary Bread
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Brown Eyed Baker · by Michelle Lettrich

Potato Rosemary Bread

NUTRITION · PER SERVING195M COOK
CAL 9%·PRO 12%
CARBS 36G77% OF CAL
2G FIBER34G OTHER1G TOTAL SUGAR
FAT 2G12% OF CAL
1G SAT2G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A rustic potato bread flavored with rosemary and garlic. Crusty outside and tender within, baked from a slow-rise dough.

sideamericanbaked gooddairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 18
  • 1¼ cups biga (recipe follows) ((7 ounces))
  • 3 cups plus 2 Tablespoons unbleached high-gluten or bread flour ((14 ounces) )
  • 1½ teaspoons salt ((.38 ounce))
  • ¼ teaspoon black pepper, coarsely ground (optional) ((.03 ounce ))
  • 1¼ teaspoons instant yeast ((.14 ounce))
  • 1 cup mashed potatoes ((6 ounces ))
  • 1 Tablespoon olive oil ((.5 ounce ))
  • 2 Tablespoons coarsely chopped fresh rosemary ((.25 ounce ))
  • ¾ cup plus 2 Tablespoons to 1 cup water, at room temperature (or warm if the potatoes are cold) ((7 to 8 ounces))
  • 4 Tablespoons coarsely chopped roasted garlic (optional) ((1 ounce ))
  • Semolina flour or cornmeal for dusting
  • Olive oil for brushing on top
  • 2½ cups unbleached bread flour ((11.25 ounces ))
  • ½ teaspoon instant yeast ((.055 ounce))
  • ¾ cup plus 2 Tablespoons to 1 cup water, at room temperature ((7 to 8 ounces) )
PREP
30M
SODIUM
311MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.