* Exported from MasterCook *
Bread, Potato Rosemary (Bob's Red Mill Bakery)
Recipe By :Bob's Red Mill
Serving Size : 10 Preparation Time :0:00
Categories : Bread Bread Machine
Bread-Bakers Mailing List Hand Made
Low Fat Posted
Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Warm Water -- 110F
1 1/2 tsp Honey
2 1/4 tsp Active Dry Yeast -- (one 7g packet)
1/4 cup prepared Sourdough Starter -- or Biga
1 tsp Oil
2 3/4 cups Unbleached All Purpose White Flour
1 1/2 tsp Salt
1 1/2 tsp minced Rosemary
3/4 cup peeled and diced Russet Potato
This soft, flavorful bread is made with our Organic Unbleached All
Purpose Flour, potato and fresh rosemary. It's delicious warm with
butter and a bowl of soup, or as a sandwich.
PREP: 30 minutes by hand or 5 minutes by bread machine
COOK: 25 to 30 minutes
PASSIVE: 1 1/2 hours
SERVINGS: One 9 x 5" loaf or one 1 1/2 lb machine loaf
By Hand: Place warm water and honey in a large mixing bowl. Sprinkle
yeast over the mixture and let sit for 5 minutes while the yeast activates.
Add the remaining ingredients except for the potatoes to the yeast
mixture and mix until the dough pulls away from the side of the bowl.
Add potatoes and mix to incorporate. Turn dough out onto a lightly
floured counter and knead for about 10 minutes or until you can
stretch a small portion of the dough into a thin membrane (this is
called the "window pane test").
If you are using an electric mixer, knead for 2 minutes on medium
speed with the dough hook attachment. Add potatoes and knead on 4
minutes on medium speed with the dough hook attachment.
Place dough in a clean, oiled bowl, cover and allow to rise until
doubled in size, about 30 minutes. Punch down the dough, cover and
let rise another 30 minutes. Preheat the oven to 350F and lightly oil
a 9 x 5" loaf pan.
Place dough on a lightly floured counter and shape into a loaf. Place
loaf in the prepared pan, cover and let rise for 30 minutes or until
the dough crowns nicely above the pan and gives with a gentle press
of the fingers, leaving a faint indentation.
Bake for 25 to 30 minutes until golden-brown and hollow sounding when
tapped. The internal temperature should be between 180-200F. Cool on
a wire rack.
Bread Machine: Add ingredients to the bread pan following
manufacturer's instructions, adding potatoes when instructed. Bake on
machine's basic wheat bread setting. Check dough before final rise
and, if necessary, adjust its placement in the pan for level height
during baking.
S(Internet address):
https://www.bobsredmill.com/recipes/how-to-make/bobs-red-mill-bakery-potato-rosemary-bread
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Per Serving (excluding unknown items): 155 Calories; 1g Fat (5.2%
calories from fat); 4g Protein; 32g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 322mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 0 Fat; 0 Other Carbohydrates.
NOTES : 2019 - 0617