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Potato Rosemary Bread Roll with Cheddar Cheese - potato overload with potota soup

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MadAboutB8's picture
MadAboutB8

Potato Rosemary Bread Roll with Cheddar Cheese - potato overload with potota soup


My effort to try finishing some of our massive bag of potatoes continues. This time I was hoping to use up 2 kg in one go.


I love potato and rosemary in bread (they're great as pizza topping as well). Potato gives tender and mild sweetness to the crumb. Rosemary gives fantastic aroma to the bread. The two work together perfectly.


I adapted recipe from Peter Reinhart's BBA. I also included some cheddar cheese into the bread rolls and reduce the amount of salt by 40% as a result. Less salt in the recipe made the fermentation so much faster. I was surprised at how much effect salt has in the fermentation.


We had the rolls with potato soup, which worked perfectly. It might sound like a potato overload, bread & soup. However, the potato taste in bread was rather subtle, it's hardly noticeable.


The recipe and more photoes are here.



Sue


http://youcandoitathome.blogspot.com

Comments

SylviaH's picture
SylviaH

I love the cheese garnish on top of the rolls, it makes them look so pretty and tasty, it's hard to beat what potato does to bread, even if you can't taste it... and the soup looks delicious too!


Sylvia

MadAboutB8's picture
MadAboutB8

Thank you Sylvia.


Cheddar is tasty indeed. It made the perfect roll for savoury dishes.


I made pugliese last weekend with potato as well. They were delicious. I finally found durum flour at an Italian grocer in Melbourne, was very excited to finally find it.


Sue


http://youcandoitathome.blogspot.com

Syd's picture
Syd

Looks lovely, Sue.  And I am sure it tastes divine, as well.  Like you, I love the combination of rosemary and potatoes.  Rosemary and garlic add a whole new dimension to roast potatoes. 


Syd

MadAboutB8's picture
MadAboutB8

Thanks Syd. The bread aroma was fantastic both being baked and getting toasted. The house smells wonderful.


Rosemary roasted potatoes, now you've got me thinking...


Sue


http://youcandoitathome.blogspot.com

breadsong's picture
breadsong

Hello Sue, Beautiful potato soup and rolls.
The chive garnish on the soup looks tasty too...the chives are up in the garden here, so nice to see signs of springtime!
from breadsong

MadAboutB8's picture
MadAboutB8

Chives are from our own garden as well. Have to enjoy it while they last...winter is only few months away:)


Sue


http://youcadoitathome.blogspot.com

GSnyde's picture
GSnyde

I like the combination of potato, rosemary and cheddar.  They look excellent!


Glenn

MadAboutB8's picture
MadAboutB8

Thank you Glenn:)

teketeke's picture
teketeke

The crumb looks so good, Sue.   Very nice combination of your potato rolls with rosemary and chedder cheese. I love them, too. Thank you for sharing your wonderful rolls and nice looking soup.  It is more difficult for me to make good soup than making good breads.  Your rolls and soup are superb.


Best wishes,


Akiko

MadAboutB8's picture
MadAboutB8

Thank you Akiko.


The soup is quite nice and simple. Some chopped garlic & onion (or leeks) sauteed in a knob of butter with the lid closed. Then adding stock and chopped potato, boil it until they're soft. I used the stick blender to puree the soup, and add some cream to finish it off. I love soup in winter...


Sue


http://youcandoitathome.blogspot.com 


 


 

teketeke's picture
teketeke

Thank you for the fomula of your soup, Sue. It sounds very good in deed.  I broke  my Cuisinart stick blender 6 month ago when I put the metel part  of the blender in a boiling water to sterilize to make rice yeast water.  I accidentally let the plastic part of the blender in a boiling water for a few minutes.   I better buy a new one soon.


I love soup in all season although making soup is not my favor subject.  Thank you for telling me the soup recipe, again.


Best wishes,


Akiko

rossnroller's picture
rossnroller

Since you've still got so many potatoes to use up, Sue, how about another round of rolls and soup - and this time, make double the quantity and invite me...although there is the little matter of the airfare. Just about worth it, going by your pics!


I also love pizza bianca with thin-sliced potato and rosemary, plus a few sliced red onions and of course, some shredded hard cheese like romano or pecorino grated over the top. Oh, and chopped fresh chillies in EVOO to spoon on just before eating. Now the debate I'm having with myself is, am I drooling at the thought of that pizza or your rolls and soup? Either way, potato and rosemary are naturals together - and resistance is utterly futile.


Cheers
Ross

MadAboutB8's picture
MadAboutB8

Funny you mentioned the pizza bianca, I did something similar over the weekend too, only with the puff pastry instead of pizza dough...so, shall we call it pissaladiere bianca:) It was yummy, with caramelised onion, thinly sliced potato, pecorino, olive oil and rosemary...we had it with rocket & tomato salad.



The finished tart didn't stand a chance for the photo, it's all gone before I knew it!


Sue


http://youcandoitathome.blogspot.com

Mebake's picture
Mebake

This is really wonderful recipe Sue! I love the results.. it must be fabulous.. well done.


I'am curious, though , as to why you left the Biga ferment for extended time prior to refrigeration? By the time your dough is refrigerated it would have doubled again inthe fridge. This will increase the alcohol content in the dough, and will adversely affect the final dough. In My case, it lead to a crumbly texture. It seems to work well for you!

MadAboutB8's picture
MadAboutB8

That's an interesting remark about alcohol and chilling the biga after fermentation.


I followed Peter Rienhart by the T on this one. You're right, even though the biga was deflated before the refrigeration, it grew twice the size again overnight (PR even suggested that biga can be kept in the fridge for upto 3 days, I only kept it for less than 24 hrs).


The yeast percentage in this recipe is relatively low though, only 1%. Is it possible that lower yeast percentage get away with this method?


Sue


http://youcandoitathome.blogspot.com


 

kim's picture
kim

Sue,


Your bread and soup are very suitable for my wet soggy weather  right now. I love potato and rosemary combination for anything.


 


Kimmy

MadAboutB8's picture
MadAboutB8

Potato & Rosemary, a match made in heaven:)


Sue


 

wally's picture
wally

and great looking rolls!


Larry

MadAboutB8's picture
MadAboutB8

Thank you Larry:)


Sue

Mebake's picture
Mebake

That is a low yeast %! Makes sense to ferment it prior to refrigeration.