The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

BBA Potato Rosemary Bread

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kjknits's picture
kjknits

BBA Potato Rosemary Bread

Last night we had some mashed potatoes.  I had just read the BBA pugliese formula recently, and thought that I would make it with some of the leftovers.  Well, as it happens, I found the Potato Rosemary bread on my way to the pugliese, and it also contains mashed potatoes!  Then I saw that the general formula for the biga makes enough for both the pugliese and the potato rosemary breads.  And then I discovered that my leftover potatoes weighed EXACTLY as much as the amounts called for in the two recipes.  A sign from the universe, perhaps?  So I made the biga last night and started today with the potato rosemary bread.

potro1

 

potro2

 

potro3

 

This is wonderful bread.  I used fresh rosemary from a plant in my driveway (I have to container garden, bc our lot, although large, is too sloped and shady to grow much of anything in a garden sense).  I used plain, seasoned leftover mashed russet potatoes from dinner.  The only thing I did differently from the formula as written was to omit the garlic, because my husband had an opinion about that.  Also, my mashed potatoes must have been on the moist side, because I had to add a little more flour and knead a little longer to get the "tacky but not sticky" texture as described in the book.  I slashed it with a wet knife, rather than trying the lame again (I am so lame with the lame).  It worked well--the best slash was the one I went over twice.

It's soft yet chewy, light yet meaty.  It would make a fantastic ham or turkey sandwich, an idea I'm going to explore tomorrow at lunch.  The cracked pepper and rosemary give it a little bite, but aren't overpowering. I will definitely bake this bread again.

Comments

Susan's picture
Susan

And you should be very proud of yourself!

Susan from San Diego

kjknits's picture
kjknits

Proud because I have already eaten half a loaf?  I can't stop myself, it's very tasty.  Thanks for your comment!

Katie

Kaz2's picture
Kaz2

This delicious bread has become a staple in our house. I make the dough into rolls which are great for packed lunches etc. It's also quite healthy because rosemary and garlic are natural antibacterials.


I particulary like the fact that it can be prepared over several days, so I can usually manage to fit it in to a busy schedule.


The recipe indicates the biga can be refrigerated for up to 3days. I tried this once but my biga collapsed and died on the 3rd day, so I only refrigerate for 2days max.


I have also put the dough into the fridge overnight for its final fermentation (before shaping).


A hint for handling this dough which is quite sticky, without adding too much extra flour. Put  a little less oil in the dough than the recipe states. As the dough becomes sticky, I use a little oil to lubricate my hands and alternate the kneadings with that and flour. It works beautifully.


It also seems to be pretty forgiving . I've done some silly things after drinking a couple of glasses.... like not letting the biga come to room temp and using the wrong amount of mash. Still makes a great bake!!!   Cheers

browndog's picture
browndog

rosemary and potato is such a great combination. Looks wonderful. And mind telling me--what's pugliese?

kjknits's picture
kjknits

Browndog, pugliese (according to the BBA) is an Italian, high-hydration dough similar to ciabatta, but formed in a boule and made with some durum flour.  Mashed potatoes are also an optional ingredient, albeit a very small amount (2 oz).  I hope to have a loaf or two to talk about tomorrow!

Katie  

Trishinomaha's picture
Trishinomaha

Bring on the butter ... or ham... or turkey! A lovely loaf!

 Trish

bluezebra's picture
bluezebra

Wow you are a bakin fool! :D

 

Cheers!!!

kjknits's picture
kjknits

We had grilled mozzarella and tomato sandwiches on this bread tonight for dinner (my four year old son just had a tomato sandwich on it, no cheese and sans grill).  They were delicious, and seemed quite gourmet!  I really do recommend this PR formula.  I'm going to keep working my way through the BBA--it's a keeper.

Katie in SC 

bluezebra's picture
bluezebra

I'm thinking (hopefully) by Saturday, we may have bread again? If so, then I MUST make grilled cheese!

tattooedtonka's picture
tattooedtonka

What a great looking loaf.  I have glanced over that recipe 4 or 5 times and kept thinking I should try it.  But wow, that looks great.  Very well done.

TT

staff of life's picture
staff of life

I love this bread too!  I sometimes swap the biga (I think it's a biga) for a firm sourdough starter, and add 1/2 to 3/4 t yeast to keep it from being too sour.  It's very fast rising this way--use cold water and ferment it in a cool spot--but I like the flavor better; not necessarily more sour, just more depth, and it's really moist and chewy this way!

kjknits's picture
kjknits

That sounds great, staff!  Now that I have a working starter I'll have to give that a try sometime.  It's a tasty loaf.

Katie 

Squid's picture
Squid

Katie, that bread looks fantastic!! Good job, I can almost taste it.

I'm so hooked on rosemary in bread, I'm stuck making the same Olive Oil Rosemary sourdough recipe every week. I can't tire of the taste of fresh rosemary in bread. Yum!

kjknits's picture
kjknits

Thanks, Squid!  It is certainly the prettiest free-form loaf I've ever baked.  And it makes great sandwiches.

Katie in SC 

mitapierce's picture
mitapierce

Would you pleae give me the recipe for rosemary potato bread that you have posted.  my email id is mr14362@yahoo.com


Thank you so much


Mita

mitapierce's picture
mitapierce

Can some one please give me the recipe for this bread?

xaipete's picture
xaipete
mitapierce's picture
mitapierce

Thanks pamela

grrranimal's picture
grrranimal

I made this bread last weekend and it rocked.  But mine came out *much* darker than the loaf pictured here.  These pics are much prettier than my loaf.  Any ideas from the crowd about why my loaf might have been so much darker?  Baking time wasn't likely the culprit, as the dark colour developed very early in the bake.  Curious.