The Recipe
Potato Rosemary Bread
COOK TIME : a few secondsPREP TIME : a few seconds
From Brown Eyed Baker
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Ingredients
DESCRIPTION
No description provided.
INGREDIENTS
- :
- 1¼ cups (7 ounces) biga (recipe follows)
- 3 cups plus 2 Tablespoons (14 ounces) unbleached high-gluten or bread flour
- 1½ teaspoons (.38 ounce) salt
- ¼ teaspoon (.03 ounce) black pepper, coarsely ground (optional)
- 1¼ teaspoons (.14 ounce) instant yeast
- 1 cup (6 ounces) mashed potatoes
- 1 Tablespoon (.5 ounce) olive oil
- 2 Tablespoons (.25 ounce) coarsely chopped fresh rosemary
- ¾ cup plus 2 Tablespoons to 1 cup (7 to 8 ounces) water, at room temperature (or warm if the potatoes are cold)
- 4 Tablespoons (1 ounce) coarsely chopped roasted garlic (optional)
- Semolina flour or cornmeal for dusting
- Olive oil for brushing on top
- 2½ cups (11.25 ounces) unbleached bread flour
- ½ teaspoon (.055 ounce) instant yeast
- ¾ cup plus 2 Tablespoons to 1 cup (7 to 8 ounces) water, at room temperature)
DIRECTIONS
NUTRITION
Calories | 0 | 0% | |
Cholesterol | 0 | 0% | |
Carbohydrates | 0 | 0% | |
Fat | 0 | 0% | |
Protein | 0 | 0% |
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