BBA Challenge #28: Potato Rosemary Bread

I love rosemary, and I love rosemary and potatoes.  Voila BBA Challenge bread #28, Potato Rosemary Bread!

Now I may love the rosemary and potato combo, but I never seem to have potatoes on hand.  (I do have plenty of dried rosemary as well as the plant I grew last year that I have managed to kill.  Still sitting around, ahem.)  Part of the problem is that despite the fact that potatoes are supposed to be one of those “storage”, “get you through the winter” types of food, mine always sprout fairly quickly, sometimes within a week.  I haven’t figured out where to put them to discourage this behavior, so instead I’ve modified mine and only buy the minimum.  And while I love potatoes, somehow I don’t seem to cook with them very often; though maybe there’s a chicken and egg problem here.

In any case, not only did I not have mashed potatoes hanging around, I had to specifically buy potatoes and then boil them and mash them for this bread. 

Surprisingly (to me) this bread starts with a biga (I have the rest sitting in my freezer for Bread #29; the first time I’ve tried to freeze a pre-ferment so to be seen how that goes).  I suppose I was surprised as PR’s more “flavored” breads seem to be one-day-only doughs, but no big-a deal.   (Ha ha, I know, please roll your eyes).

Despite how “dry” the preceding picture is, I’m guessing my potatoes weren’t drained well enough (or, more likely, had absorbed too much water as I am pretty sure I overcooked them), because after the required kneading, my dough was way too sticky.   (If I had been paying attention, I could have added more flour.  I wasn’t, so I didn’t).   Not a fatal problem, it’s all about the effect you are trying to achieve.  This just means more air pockets will appear in the final dough as there’s more steam created within the dough during the baking process.

Set to rise–you can see those little specks of rosemary and pockets of olive oil.

For the second rise, my shaped boules.  While they look nice and sturdy here…

the loaves have grown rather more outwards than upwards here.  The extra hydration in the dough is the likely culprit here.  In fact, it must be the reason because I even used my “high gluten” flour for this bread.

Baked and cooling:

This was, unsurprisingly, a good loaf.  After all, it was potato and rosemary!  Perhaps more than other breads, however, this one is best eaten warm–it allows for the rosemary aroma to be fully released (and enjoyed). 

Also, while I didn’t get a photo, i was surprised to see little “ribbons” of potato swirled through the dough.  Huh.


10 thoughts on “BBA Challenge #28: Potato Rosemary Bread

  1. The color on the loaves is just absolutely gorgeous. I’m just like you in that I have plenty of dried rosemary. I buy it fresh, then let it dry out. I love making rosemary tisane. Unfortunately, I’ve never had luck growing it. Ahem. Which is why I always have tons on hand.

  2. In Germany, you can buy Rosemary plants at the supermarket, but I feel bad buying one and using up the leaves, or buying one and forgetting to take care of it. I buy a small bunch, but at least three times more than I need, and I just put it in a small open jar. I find it way better than the rosemary in spice jars because it stays pretty much whole the entire time. When i pick it off the stems and crush it, it retains its amazing fragrance. Plus, the other advantage is that you always know how old it is!

  3. Rosemary grows like a weed here in Texas. I have so much of it in my yard that my dog comes back smelling like it.

    Sara this is one of my favorite breads. Your loaves look lovely.

  4. I don’t think they look too flat. The color is amazing! As Daniel wrote, here you can buy rosemary plants in the supermarket – I just did that yesterday and put it in my herb spiral. I’ll cover it at night just in case it’s freezing. Also think that home dried rosemary is WAY better than just buying spices!

  5. Your bread looks amazing to me: so professionally shaped and beautifully colored. I have promised myself to start baking breads very soon… I have had some lack of success in the past but I’m going to get back on the horse. Too many good breads to look at as inspiration so I can’t keep hiding!

  6. Pingback: BBA Challenge #29: Pugliese « Three Clever Sisters

  7. Pingback: BBA Challenge #29: Sourdough Bread « Three Clever Sisters

  8. Pingback: BBA Challenge #30: Sourdough Bread « Three Clever Sisters

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