Homemade Potato Rosemary Bread

Name: Homemade Potato Rosemary Bread
Prep time: 1 h 40 min
Cook time: 35 min
Total time: 2 h 15 min
Yield: 2 large loaves of bread
Cuisine: American
Ingredients: 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

By Dee Stillwell
@LILLYDEE

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.

Rating:

★★★★★ 3 votes5

Comments:

52 Comments

Serves:

2 large loaves of bread

Prep:

1 Hr 40 Min

Cook:

35 Min

Method:

Bake

Ingredients

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
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How to Make Homemade Potato Rosemary Bread

Step-by-Step

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.
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.
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.
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!