ROSEMARY-GARLIC POTATO BREAD
Yield 2 loaves
Steps:
- Peel and coarsely chop the potatoes. Squeeze the garlic from the garlic head into a medium bowl and add the potatoes.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.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.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.Preheat the oven to 400 degrees F.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!Bake potatoes (preferably russet potatoes - the big brown ubiquitous ones) in the oven. Rub the potatoes with a bit of olive oil, kosher salt, and pepper. Stick 'em with a fork like 20 times all over the place to let the steam out. Place them on a baking sheet and roast at 425 degrees F for 1 hour. The skin will get nice and crispy and you can scoop out the potato meat really easily.Heat the oven to 425 degrees F. Chop off the pointy end of the head of the garlic and expose the cloves. Drizzle olive oil right onto the exposed garlic, wrap it tightly with aluminum foil, place on a baking sheet, and roast for 35 to 40 minutes. Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 2,049
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Asia Hasib
[email protected]I'm on a low-carb diet. Can I use a low-carb bread mix instead of potato.
Thokozani Ndlovu
[email protected]I'm allergic to nuts. Can I use another type of flour instead of almond flour.
Qadar Bishar
[email protected]I'm a vegetarian, so I'm not sure how I can make this bread. Any suggestions for substitutions or modifications that I can make to make it vegetarian-friendly.
Lehlogonolo Sethunya
[email protected]I'm not sure about this recipe. The ingredients don't really seem to go together.
De stranger Official
[email protected]I've tried this bread, and it's really good. I highly recommend it.
Bitu Yadav
[email protected]I've seen this recipe online, and it looks really good. I can't wait to try it.
Atoya Brown
[email protected]I made this bread for the first time last night, and it was a disaster. The potatoes were undercooked, and the bread was too dense.
SH Tanvir Chowdhury
[email protected]This bread is definitely worth trying. I'm not a huge potato bread fan, but I really enjoyed this one.
Samuel Appiah
[email protected]My family loves rosemary garlic potato bread! It's a great side dish for dinner, or even as a snack.
David Clark
[email protected]This bread is so good! I made it for a potluck and it was the first thing to go. Everyone loved it.
Ash Homewood
[email protected]I've made this bread a few times, and it's always a hit. The only problem is that it never seems to last very long - it's gone too fast.
Shahadathossain Lezon
[email protected]Rosemary garlic potato bread is a new favorite of mine! I love the combination of rosemary and garlic, and the potatoes give it a really nice texture.
nandan samant
[email protected]I'm a huge fan of this rosemary garlic potato bread! It's so easy to make, and it always comes out perfect. I like to add a little extra cheese to mine, and it's also really good with some crumbled feta on top.