Home Style Rosemary Potato Bread Food

DELICIOUS ROSEMARY BREAD

Steps:

• Dissolve the sugar in warm water in a medium bowl, and mix in the yeast. When yeast is bubbly, mix in salt, butter, 1 tablespoon rosemary, and Italian seasoning. Mix in 2 cups flour. Gradually add remaining flour to form a workable dough, and knead 10 to 12 minutes.
• Coat the inside of a large bowl with olive oil. Place dough in bowl, cover, and allow to rise 1 hour in a warm location.
• Punch down dough, and divide in half. Line a baking sheet with parchment paper. Lightly grease paper. Shape dough into 2 round loaves, and place on the baking sheet. Sprinkle with remaining rosemary. Cover, and allow to rise 1 hour, or until doubled in size.
• Preheat oven to 375 degrees F (190 degrees C).
• Brush loaves with egg. Bake 15 to 20 minutes in the preheated oven, or until golden brown.

HOME STYLE ROSEMARY POTATO BREAD

Steps:

• 1. To make the mashed potato, peel and large dice 2 medium potatoes (I use russets). Cover with plain, unsalted water. Bring to a boil and boil gently for 12-15 minutes, until tender. Drain completely and mash with a hand masher. Measure 1 1/2 cups in a dry measure cup. Place in a bowl. Cool a bit.
• 2. To the potatoes, add the milk, melted butter, honey, 1 ex-large egg, beaten, chopped rosemary, and salt. Stir well to mix.
• 3. In the bowl of a stand mixer, place 1/4 cup warm water, the tsp of sugar, and the dry yeast. Let proof for 7 minutes. It should be puffy and bubbly.
• 4. Add all but about 3/4 cup of the flour ( about 3 1/2 cups total). Pour the potato liquid mixture over flour. Use the dough hook attachment to mix well. The dough will be sticky.
• 5. Using the reserved flour ( the 3/4 cup), add small amounts, while keeping the mixer running on low speed. Continue for several minutes, until you notice the dough is sticking less to the bottom of the bowl, and starting to come together. You may not need all the reserved flour,....or you may need a little extra. Note: the dough will still be a bit sticky.
• 6. Turn dough out, using a metal spoon, to a large bowl that is well buttered. Cover with plastic wrap. Let rise until doubled. Time will depend on how warm your ingredients are. It should take 60 - 75 minutes.
• 7. Punch down doubled dough and cut in half with a sharp knife. Using a lightly floured board, lightly knead and shape both balls of dough in to a loaf shape.
• 8. Place loaf shaped dough in 2 buttered regular sized loaf pans. Using a sharp knife or scissors, slash the top of loaves lengthwise. Dust the tops with flour. Cover with plastic wrap. Let rise until doubled in size. This should take 50 - 60 minutes.
• 9. Remove the plastic wrap and bake loaves in 375 degree oven (350 for convection). Bake for 35 minutes.
• 10. Remove loaves from oven and remove from pans immediately. Tap the bottoms to see if they sound hollow. A hollow sound will let you know they are done. If not hollow sounding, return to the oven for a few more minutes.
• 11. Let loaves cool on a rack for at least one hour before slicing. Store in ziplock bag to keep fresh. Store in fridge after 1 day to retain fresh longer.

ROSEMARY GARLIC POTATO BREAD

Steps:

• 1. Peel and coarsely chop the potatoes. Squeeze the garlic from the garlic head into a medium bowl and add the potatoes.
• 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.
• 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.
• 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.
• 5. Preheat the oven to 400°F.
• 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!

SOURDOUGH ROSEMARY POTATO BREAD

Steps:

• Combine the first four ingredients in a large non-metal bowl and blend well.
• Cover and let stand overnight till light and bubbly.
• Do not skip this step!
• Add the next 5 ingredients and 3 c flour.
• Mix in enough of the rest of the flour to make a soft but pliable not quite sticky dough (fingers when touching the dough should come back clean).
• Place dough in an oiled bowl turning once to coat both sides, cover and let rise 2 hours.
• Place dough on counter (lightly floured if needed) divide in 2 or three equal portions and let rest 10 minutes.
• Form into loaf shape and place on greased baking sheet, do not make to thick or this will never get done in the middle.
• Let rise till doubled.
• Just before baking slash the tops with a sharp knife 4-5 times.
• Spray dough and inside of oven w/ water (will need to repeat at least every 15 minutes) and bake in a 350 oven 1 hour for large loaves and 45 minutes for regular sized. Watch carefully to prevent overbrowning. May need to increase bake time depending on the area you live.

CHEESE, ROSEMARY & POTATO LOAF

Steps:

• Heat the oil in a medium pan, then gently fry the garlic for 10 mins until softened but not coloured. Set aside. Heat oven to 220C/200C fan/gas 7.
• Put the flour, salt and baking powder into a food processor, then whizz in the butter until it disappears. Tip into a large bowl, then make a well in the middle. Warm the yogurt and milk together in a microwave for 1 min or in a pan; it should be hot and may well go a bit lumpy-looking. Tip into the bowl and quickly work into the flour mix using a cutlery knife. As soon as it's all in, stop.
• Turn the dough onto a floured surface, bring it together with floured hands, then press out to a large rectangle. Scatter over the potatoes, chopped rosemary, garlic, some of its oil and most of the cheese. Knead a few times, shape into a round, then lift onto a floured baking sheet.
• Score the top, scatter with the rest of the cheese, poke in a few rosemary sprigs, then drizzle with the remaining oil. Bake for 25 mins until risen, golden and sizzling around the edges. Best eaten just warm.

ROSEMARY CHEDDAR BREAD

Steps:

• In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). , Just before the final kneading (your machine may audibly signal this), add the cheese.

ROSEMARY POTATO BREAD

Steps:

• Dissolve the yeast in the milk for 15 minutes.
• Mix the potato, oil, salt, rosemary and yeast mixture.
• Stir in the reserved cooking liquid and then the flour to form a stiff dough.
• Knead on a floured surface until smooth and elastic.
• Cover and leave to rise in a warm place until doubled in size.
• Place in a greased loaf tin and leave until the dough has risen above the rim of the tin.
• Bake at 200°C/400°F for 10 minutes then reduce the heat to 190°C/375°F for 40 minutes.
• Cool on a wire rack.

POTATO BREAD

Steps:

• Boil potato until soft. Drain and reserve cooking liquid. Press the potato through a food mill.
• Scald milk and combine with 1/2 cup reserved cooking liquid. Combine liquids and potato with lard, butter, salt, and sugar in small bowl. Set aside to cool to room temperature.
• Meanwhile, combine yeast and warm water, and set aside until foamy. When potato mixture has cooled, add yeast mixture. Add flour and knead with a dough hook, on an electric mixer, until smooth and glossy, about 7 minutes.
• Transfer to a buttered bowl, cover with plastic wrap, and set aside in warm place to rise about 1/2 hour. Punch dough down and briefly knead. Butter a 9 by 5 by 3-inch loaf pan. Place dough in pan, cover with plastic, and let rise until doubled, about 45 minutes.
• Preheat oven to 350 degrees F. Bake 30 minutes, until bread sounds hollow when tapped.

ROSEMARY-GARLIC POTATO BREAD

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 easy, and also enjoy the skins as a snack while you bake. (As a poor culinary student, I always saved my potato skins as dinner. How did that bacon end up in my backpack? That's weird!
• You should know how to roast garlic - it may save your life one day. 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. Really, though, don't time it - just roast them until they smell amazing. You'll know it when you smell it. You'll also know very quickly if you over-roast it - it'll smell awful and burnt. Throw that crap away and start over.

ROSEMARY-GARLIC POTATO BREAD

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 easy, and also enjoy the skins as a snack while you bake. To roast the garlic you 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.

ROSEMARY-GARLIC POTATO BREAD

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.