homemade potato rosemary bread

★★★★★ 3 Reviews
LILLYDEE avatar
By Dee Stillwell
from Citrus Heights, CA

I had alot of leftover mashed potatoes from Thanksgiving dinner. I love a good sturdy white bread for turkey sandwiches so I decided to make some. I also had alot of rosemary so decided to combine the two in this recipe. It turned out great and the family all loved it with their turkey sammies. Enjoy! * The prep time listed is for the mixing, kneading and rising the dough twice.

★★★★★ 3 Reviews
serves 2 large loaves of bread
prep time 1 Hr 40 Min
cook time 35 Min
method Bake

Ingredients For homemade potato rosemary bread

  • 1 c
    water
  • 1 c
    milk
  • 1/4 c
    butter or evoo, your choice
  • 3 tsp
    salt
  • 1/4 c
    sugar
  • 1 1/3 c
    mashed potatoes
  • 2 pkg
    rapid rise yeast
  • 7 - 8 c
    flour, you may need a little more. i used 1/2 unbleached bread flour and 1/2 white whole wheat flour.
  • 1/4 c
    chopped fresh rosemary
  • butter for brushing the tops before & after baking

How To Make homemade potato rosemary bread

  • 1
    Grease 2 large bread pans - 9 1/2 x 5 1/2 inches In a microwave safe bowl, place water, milk, butter, sugar, & salt (I used leftover cold mashed potatoes so I added them here to warm them) Heat enough to melt butter. Pour into large bowl of electric stand mixer.
  • 2
    Sprinkle yeast over liquid mixture. Add approx 3 1/3 cups of flour & the rosemary & beat well until well combined batter is formed. Beat in enough of the remaining flour to make a soft dough. Change beater to bread dough hook. Add more flour as needed to make a stiff but still soft dough. Let dough hook knead dough for 10 minutes, scraping down every couple minutes.
  • Dough getting ready for the first rise in my beloved bowl I have had for 40 yrs. It was a wedding gift and I use it all the time and guard it like a precious gem.
    3
    Turn out onto a lightly floured surface & knead dough for a few minutes, incorporating a little more flour if needed until you have a dough that is soft & smooth & no longer sticky. Grease a large bowl with EVOO. Place dough, smooth side down in bowl to grease the surface Turn greased, smooth side up & cover with plastic wrap.
  • I don't usually use rapid Rise yeast and it can really rise fast so got a lil' over proofed...oh well. It still turned out yummy.
    4
    Place in warm area to rise until doubled in size, about 35-40 minutes. I turn on my oven for a few minutes till it's about 90 degrees, turn oven off and place it in there. Punch down & divide in 2 pieces.
  • The loaves getting ready to rise.
    5
    On lightly floured surface, press dough out to remove air bubbles & form into a loaf. Place in prepared bread pan, repeat with 2nd piece of dough. Brush loaf with melted butter. Place in a warm area & loosly cover again with plastic wrap Let rise until doubled in size, approx. 40 minutes.
  •           
 
 
 
 
2 loaves of delicious potato rosemary bread, baked and brushed with butter and ready to eat. 
They turned out so pretty...and tasted so good too. a win win..hehe
    6
    Bake in a pre-heated 375 degree oven for 35-40 minutes. Loaves should be golden on top & sound hollow when tapped. Brush crust again with melted butter. Turn out onto wire racks to cool. Let cool for 10-15 minutes or as long as you can wait to slice into this baby. Slather with butter, dip in Italian butter, or make a nice turkey sammie and enjoy!

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