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Oct 3, 2019

Potato Rosemary Bread with Roasted Garlic

This Potato Rosemary Bread with Roasted Garlic, a bread made with mashed potatoes, is soft and fragrant, and completely irresistible. 


I received product samples from sponsor companies to aid in the creation of #FallFlavors recipes. All opinions are mine. 

Potato Rosemary Bread with Roasted Garlic


This potato rosemary bread is exceptionally soft, light, and moist. It's amazing sliced and buttered. I know it's a hardship, but be sure to wait until the bread has cooled before slicing. 

However, if you really can't wait until the bread has cooled, after about 10 minutes, you could possible sneak a (just one!) slice off the very end. Just turn the bread on its side, cut side down to seal. 

Adding potatoes to bread will make it exceptionally soft. You can see it in these Potato Dinner Rolls and this Sweet Potato Bread with Caramelized Onions. You can either use leftover mashed potatoes you have on hand, or you can boil and mash potatoes just for this bread. If you do that, be sure to save the potato water to use in place of the water for exceptional softness. 


Potato Rosemary Bread

How to make potato rosemary bread:


First, you make a biga, which is a preferment, kind of like a firm sourdough starter, but with yeast. You mix the biga, let it rise, and then refrigerate it overnight to develop flavor. You can actually make the biga up to 3 days in advance. 

In the meantime, roast a couple of heads of garlic if you plan on adding the roasted garlic to the dough. Keeping the heads of garlic intact, trim the top of the garlic heads, place them on squares of foil large enough to wrap the garlic, drizzle olive oil over the top, and sprinkle with salt and pepper. Wrap the garlic up in the foil, and roast the garlic for about 40 minutes, until completely soft and mashable. 

On baking day, knead together the biga, flour, salt, pepper, yeast, mashed potatoes, olive oil, and water. Knead in the roasted garlic during the last minute of kneading. 

After the first rise, shape the dough into two boules (round loaves), and let rise again. Bake the loaves in a 400 degree F oven 35 to 40 minutes, until the internal temperature reaches 195 degrees F. 


Mashed Potato Rosemary Bread with Roasted Garlic


Serving ideas for this potato bread:


This bread is amazing on the first day simply with butter. It's great served with soups or stews, such as this Italian-style shrimp and tomato stew. It also makes excellent toast, spread with butter, chopped tomatoes, or avocado. 

You can also make grilled cheese sandwiches with this bread. So incredibly good. 

About this bread recipe: 


This bread is adapted from the book, The Bread Baker's Apprentice by Peter Reinhart, published in 2001. I baked my way through the book, making every single recipe, and in the process, I learned how to bake bread. The book doesn't concentrate on one style of bread, and there are pages with photos showing how to shape bread, braid bread (where I learned to do a four-strand braid), and how to shape Pain d'Epi. 

The photo below is my first attempt at this bread. The original recipe calls for brushing the dough with olive oil just before baking. I skipped that step this time. I also probably over proofed the dough back then.

What I do remember is that I could not get my nose out of this bread because of the amazing aroma. I also love that there is pepper in this bread. 


Potato Rosemary Bread with Roasted Garlic from bread baker's apprentice


As you can see, this bread is so soft that it's hard to get super straight slices. Even though I'm better at slicing these days, it's still a challenge because this bread is so soft. 

Tips for Making Potato Rosemary Bread:


Regarding shaping this dough, you can shape it into rounds and let it rise free form on a baking sheet, which is what I did the first time I made it. You can also let the shaped dough rise in towel lined bowls, which is what I did this time. I don't see much difference, so it's up to you. 

My instructions involve using a stand mixer and a dough hook. You can also knead this dough by hand. The kneading times will just be longer by about 1/3. 

You can also shape the dough into 18 dinner or sandwich rolls Reduce the baking time to about 20 minutes total. 


Homemade Potato Rosemary Bread with Roasted Garlic



Potato Rosemary Bread with Roasted Garlic


Yield: 18 servings
Author:
This Potato Rosemary Bread with Roasted Garlic, a bread made with mashed potatoes, is soft and fragrant, and completely irresistible.

ingredients:

For the Biga
  • 1 1/4 cups (5.62) ounces bread flour
  • 1/4 teaspoon instant yeast
  • 1/4 cup plus 2 1/2 tablespoons water
For the Bread
  • All of the biga
  • 3 cups plus 2 tablespoons (14 ounces) bread flour
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1 1/4 teaspoons instant yeast
  • 1 cup (6 ounces) mashed potatoes
  • 1 tablespoon olive oil
  • 2 tablespoon coarsely chopped fresh rosemary
  • 7 to 8 ounces lukewarm water
  • 4 tablespoons (one ounce) chopped roasted garlic (optional)
  • Cornmeal or semolina for dusting

instructions:

How to cook Potato Rosemary Bread with Roasted Garlic

Make the Biga
  1. Whisk together the flour and yeast in the bowl of a stand mixer. Add the water and mix until the biga comes together, about one minute.
  2.  Adjust the flour or water, and mix for another 4 minutes with the dough hook, until smooth. 
  3. The final dough should be soft but not sticky. 
  4. Place the dough into an oiled bowl, and roll it around to coat with the oil. Cover the bowl with plastic wrap and let rise until doubled, about 2 to 4 hours. 
  5. Deflate the dough, place it back into the bowl, cover, and refrigerate overnight and up to 3 days. 
Make the Potato Bread
  1. Remove the biga from the refrigerator and cut it into about 10 pieces. Cover with plastic wrap and let rest for one hour. If your potatoes are cold, remove them from the refrigerator. 
  2. In the bowl of a stand mixer, whisk together the flour, salt, black pepper, and yeast. Add the biga pieces, mashed potatoes, olive oil, rosemary, and all of the water minus 2 tablespoons (I ended up using all of the water). Mix with the dough hook for about 2 minutes until you have a shaggy dough. Add more water if necessary. 
  3. Mix on medium speed with the dough hook for six minutes, adjusting the flour and water if necessary. The dough should be smooth and tacky, but not sticky. 
  4. Remove the dough from the mixer, flatten it, and spread the roasted garlic over the dough. Form the dough into a ball and knead by hand for about one minute to incorporate. 
  5. Transfer the dough to an oiled bowl, cover, and let double, about 2 hours. 
  6. Remove the dough from the bowl, divide it in half, and shape it into two boules. 
  7. Sprinkle corn meal or semolina on a parchment lined baking sheet and place the shaped boules, seam side down, onto the baking sheet. Cover loosely with oiled plastic wrap. 
  8. Let rise at room temperature for 1 to 2 hours, until doubled. 
  9. Heat the oven to 400 degrees F. 
  10. Uncover the loaves and place the baking sheet on the center rack. Scoring the dough is optional and not necessary. 
  11. Place the pan in the oven and bake the loaves for 20 minutes. Rotate the pan and bake for an additional 15 to 25 minutes, until the loaves reach an interior temperature of 195 degrees F. 
  12. Cool the loaves on a wire rack for at least an hour. 
Calories
117.21
Fat (grams)
1.79
Sat. Fat (grams)
0.27
Carbs (grams)
21.79
Fiber (grams)
1.41
Net carbs
20.38
Sugar (grams)
0.24
Protein (grams)
3.37
Sodium (milligrams)
218.37
Cholesterol (grams)
0.12
Nutritional info is an estimate based on the ingredient list, and may not be completely accurate.
Karen's Kitchen Stories
bread, potato bread, rosemary bread, panmarino, garlic
Bread
Italian
Created using The Recipes Generator





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