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Rosemary-Infused Sourdough Bread with Potatoes

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Ingredients

Adjust Servings:
1 cup sourdough starter, brought to room temp
1 1/2 cups warm water
2 cups bread flour
1 cup mashed potatoes, plain and warm (use prepared instant to make this quicker)
3/4 cup warm water
2 teaspoons salt
1/2 cup melted butter (can use oil) or 1/2 cup margarine (can use oil)
1/3 cup sugar
2 - 3 tablespoons chopped fresh rosemary
6 - 8 cups flour

Nutritional information

1630.1
Calories
309 g
Calories From Fat
34.4 g
Total Fat
20.2 g
Saturated Fat
82.7 mg
Cholesterol
2044.4 mg
Sodium
289.1 g
Carbs
10.2 g
Dietary Fiber
24.1 g
Sugars
36.1 g
Protein
1940 g
Serving Size

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Rosemary-Infused Sourdough Bread with Potatoes

Features:
    Cuisine:

    This makes 2 very large or 3 regular sized loaves. I like mine just shaped into a loaf and placed on a baking sheet, however I'm sure bread pans will work ok. This bread is very crusty on the outside (which if you don't like that just omit spraying with water) while nice and chewy on the inside. It can be tricky to bake as it tends to brown quickly so I place a foil tent over the loaves after they've baked for 15-20 minutes. (This makes great sandwiches, we like roast chicken and havarti cheese)

    • 1760 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Sourdough Rosemary Potato Bread,This makes 2 very large or 3 regular sized loaves. I like mine just shaped into a loaf and placed on a baking sheet, however I’m sure bread pans will work ok. This bread is very crusty on the outside (which if you don’t like that just omit spraying with water) while nice and chewy on the inside. It can be tricky to bake as it tends to brown quickly so I place a foil tent over the loaves after they’ve baked for 15-20 minutes. (This makes great sandwiches, we like roast chicken and havarti cheese),I’m using my leftover Thanksgiving potatoes. We are aspiring vegans, so they are made with almond milk. Also I am doubling the recipe. Wish me luck ??


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    Steps

    1
    Done

    Combine the First Four Ingredients in a Large Non-Metal Bowl and Blend Well.

    2
    Done

    Cover and Let Stand Overnight Till Light and Bubbly.

    3
    Done

    Do not Skip This Step!

    4
    Done

    Add the Next 5 Ingredients and 3 C Flour.

    5
    Done

    Mix in Enough of the Rest of the Flour to Make a Soft but Pliable not Quite Sticky Dough (fingers When Touching the Dough Should Come Back Clean).

    6
    Done

    Place Dough in an Oiled Bowl Turning Once to Coat Both Sides, Cover and Let Rise 2 Hours.

    7
    Done

    Place Dough on Counter (lightly Floured If Needed) Divide in 2 or Three Equal Portions and Let Rest 10 Minutes.

    8
    Done

    Form Into Loaf Shape and Place on Greased Baking Sheet, Do not Make to Thick or This Will Never Get Done in the Middle.

    9
    Done

    Let Rise Till Doubled.

    10
    Done

    Just Before Baking Slash the Tops With a Sharp Knife 4-5 Times.

    Avatar Of Elora Bailey

    Elora Bailey

    Baking prodigy whipping up delectable pastries and desserts with precision.

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