Spiral Herb Potato Bread Bread Machine
Elevate your bread-making game with this Spiral Herb Potato Bread, a stunningly flavorful loaf made effortlessly in your bread machine. This recipe combines the creaminess of mashed potatoes with the aromatic blend of fresh parsley, chives, rosemary, and garlic, all swirled into a soft, golden crust. Using the starchy goodness of potato water enhances the bread's tender texture, while olive oil and a touch of honey add richness and subtle sweetness. Rolled into an elegant spiral with a buttery herb filling, this visually impressive bread is perfect for dinner parties, brunch spreads, or simply upgrading your everyday sandwich. With minimal hands-on time and easy use of a bread machine, this recipe transforms simple ingredients into a show-stopping centerpiece.
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Recipe Information
Ingredients
- 120 grams Potato (peeled and boiled)
- 180 milliliters Water (from boiling the potato)
- 420 grams All-purpose flour
- 2 tablespoons Olive oil
- 1 tablespoon Honey
- 1.5 teaspoons Salt
- 2.5 teaspoons Instant yeast
- 2 tablespoons Fresh parsley (finely chopped)
- 2 tablespoons Fresh chives (finely chopped)
- 1 tablespoon Fresh rosemary (finely chopped)
- 1 clove Garlic (minced)
- 2 tablespoons Butter (softened)
Instructions
Boil a peeled potato until fork-tender. Save 180 milliliters of the boiling water and let it cool to lukewarm. Mash the potato until smooth and let it cool to room temperature.
Add the lukewarm potato water, mashed potato, all-purpose flour, olive oil, honey, salt, and instant yeast to the bread machine pan in the order recommended by the manufacturer.
Set the bread machine to the dough cycle and start it. Allow the dough to knead and rise according to the machine's settings.
While the dough is being prepared, mix the finely chopped parsley, chives, rosemary, minced garlic, and softened butter together in a small bowl to create the herb spread.
When the dough cycle is complete, transfer the dough to a lightly floured surface. Roll it out into a large rectangle, about 12x18 inches.
Spread the prepared herb mixture evenly over the surface of the dough, leaving a 1-inch border around the edges.
Starting from one of the longer sides, roll the dough tightly into a log. Pinch the seams to seal and tuck the ends under.
Place the rolled dough seam-side down into a greased or parchment-lined loaf pan.
Cover the loaf pan with a clean kitchen towel and let the dough rise in a warm place for 30-40 minutes, or until it has doubled in size.
Preheat your oven to 190°C (375°F). Once the dough has risen, bake the bread in the preheated oven for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
Remove the bread from the oven and let it cool in the pan for 5 minutes. Transfer the loaf to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.7 g | 71% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 3725 mg | 162% | |
| Total Carbohydrate | 367.1 g | 133% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 19.3 g | ||
| Protein | 49.9 g | 100% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 100 mg | 8% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 1098 mg | 23% | |
*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.
