Potato and Rosemary Bread

Recipe courtesy of Psychologies Magazine (March 2013) and taken from “All You Knead is Bread” by Jane Mason.

Potato and Rosemary bread

Makes : 4 loaves

Ingredients :
1kg strong white (bread) flour
5g instant yeast
500ml / 2 cups water
20g salt
3-4 tblsp fresh rosemary needles
Mashed potato – up to about half the volume of the dough

Step One : Put all the ingredients except the mashed potato into a big bowl and mix them together. Tip them out onto the counter and knead well for 10 minutes. Pop the dough back into the bowl, cover with a dry tea towel and allow to rest for 15 minutes.

Step Two : Pull the dough out of the bowl and gently fold in the potatoes until well-incorporated but not completely blended in. The dough will get sticky, but use a scraper to gather it all up and get it off your hands, and keep going. If you do add any more flour, be sparing with it. Pop it back in the bowl, cover again and allow to rest for 1-2 hours until doubled in size.

Step Three : Pull the dough out onto a floured surface. Divide the dough into 4 equal portions. Flour your hands and shape each portion into a ball or sausage. Don’t stretch and fold it to form a skin – the dough is too soft for this and it will sink a bit. Place on a prepared baking sheet, flour the tops, cover with a dry tea towel and allow to rest for 1 hour.

Step Four : Preheat the oven to 200oC / Gas Mark 6. Make a few slashes in the tops of the loaves and dust with flour. Bake for about 45 minutes. Remove from the oven and transfer to a wire rack.

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