Homemade Potato Rosemary Bread
* The prep time listed is for the mixing, kneading and rising the dough twice.
1/4 cbutter or evoo, your choice
1 1/3 cmashed potatoes
2 pkgrapid rise yeast
7 - 8 cflour, you may need a little more. i used 1/2 unbleached bread flour and 1/2 white whole wheat flour.
1/4 cchopped fresh rosemary
·butter for brushing the tops before & after baking
How to Make Homemade Potato Rosemary Bread
- 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.
- 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.
- 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.
- 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!