Rosemary Potato Bread
Discover the rustic charm of homemade **Rosemary Potato Bread**, a golden loaf bursting with flavor and texture. This artisan-style bread combines creamy mashed russet potatoes with fragrant fresh rosemary for a soft, tender crumb that stays delightfully moist. The dough, enriched with olive oil and a touch of sugar, rises to perfection before being baked into a fragrant, golden masterpiece. A sprinkle of coarse sea salt on top adds a satisfying crunch, balancing the bread's earthy and herbaceous notes. Easy to make with a mix of simple pantry staples, this recipe yields a bakery-quality loaf that’s perfect for everything from hearty sandwiches to an elevated side for soups and stews. Whether served warm with butter or toasted for breakfast, this bread will wow your taste buds and become a staple in your kitchen repertoire.
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Recipe Information
Ingredients
- 1 medium Russet potato (peeled and cubed)
- 1.25 cups Water (for boiling potatoes and bread dough)
- 2.25 teaspoons Active dry yeast
- 1 tablespoon Granulated sugar
- 3 tablespoons Olive oil
- 3.5 cups All-purpose flour
- 2 teaspoons Salt
- 2 tablespoons Fresh rosemary leaves (chopped)
- 1 teaspoon Coarse sea salt (optional, for topping)
Instructions
Peel and cube one medium russet potato and boil it in a small pot of water until fork-tender, approximately 10-12 minutes.
Drain the potato, reserving 1 cup of the cooking water. Mash the potato until smooth and set aside to cool to room temperature.
In a large mixing bowl, combine 1/4 cup of the reserved warm potato water (about 110°F or 43°C), active dry yeast, and sugar. Let the mixture sit for 5-10 minutes until foamy, indicating the yeast is activated.
Add the mashed potato, olive oil, flour, salt, and chopped rosemary to the yeast mixture. Gradually add the remaining 1 cup of reserved potato water while mixing, forming a soft dough.
Turn the dough out onto a floured surface and knead for about 8-10 minutes until the dough is smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment for 5-7 minutes.
Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place for 1-1.5 hours until doubled in size.
Punch down the dough and shape it into a round or oval loaf. Place the loaf on a parchment-lined baking sheet. Cover it loosely and let it rise again for 30-40 minutes.
Preheat your oven to 375°F (190°C). If desired, sprinkle the top of the loaf with coarse sea salt for added flavor and texture.
Bake the bread for 35-40 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
2135 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.5 g | 60% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6941 mg | 302% | |
| Total Carbohydrate | 373.3 g | 136% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 15.1 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 1478 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
