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A Potato and Rosemary Bread Recipe

potato and rosemary breadThere’s nothing more appetizing than the smell of fresh bread cooking, as it wafts it’s way through the whole house.

We were delighted when Frankonia, the Bread House, who supply companies such as Selfridge’s and The Savoy Hotel, kindly sent us this recipe for their delicious Potato & Rosemary Bread, which is also suitable for vegetarians.

Potato and Rosemary Bread recipe:
This bake will makes 2 loaves

Ingredients: you can find these at Tesco.com

  • 375g Strong White Bread Flour, plus extra for dusting
  • 160g Wholemeal Bread Flour
  • 55g instant Potato Mash Flakes
  • 10g Salt
  • 11g Fresh Yeast
  • 3g dried Rosemary
  • 365g tepid Water

Method:
1. Place your flour, potato flakes, salt, yeast and Rosemary in the bowl of an electric mixer with a dough hook attached. Add your water and start mixing at slow speed for approx. 4 minutes. Now turn your speed to fast and mix 8 minutes. Your dough should feel smooth and soft.

2. Tip your dough onto a lightly floured work surface shape to a ball and put into a large clean bowl. Cover this with a tea towel and leave to rest for approx. 1 hour. The dough should double in size.

3. Place your dough on your lightly floured work surface again, knock it back and start to knead it by stretching the dough from its centre away from you and folding it over backwards towards you. Keep doing this until you have a fairly tight dough ball at which point all the air has been squeezed out which will ensure an even crumb in your finished loaf.

4. Divide your dough into half and gently form 2 round loaves.

5. Prepare a baking tray by lining it with baking parchment and place your loaves 5 to 6 inches apart on the tray.

6. Give your loaves a dusting of flour and cover the whole tray with a plastic sheet or clean plastic bag. Place your tray somewhere warm and allow your loaves to rise until they have doubled in size. Meanwhile, preheat your oven to 220 degrees Celsius

7. Once your loaves have doubled in size, uncover them and using a sharp paring knife, make some shallow cuts on top and bake your loaves for 35 minutes or until golden brown. You can check that the loaves are baked through by tapping the bottom of the loaves. It should sound hollow!

8. Transfer loaves onto a wire rack to cool.

This bread would make a welcome snack after being out in the autumn and winter weather or as a starter at Christmas.

Will you try out this recipe?  Get in touch below and tell us how it worked out.

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