Sourdough Rosemary Potato Bread

Sourdough Rosemary Potato Bread

Time: 29 hrs


  • 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 (I 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


  • 1 Combine the first four ingredients in a large non-metal bowl and blend well.
  • 2 Cover and let stand overnight till light and bubbly.
  • 3 Do not skip this step!
  • 4 Add the next 5 ingredients and 3 c flour.
  • 5 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 Place dough in an oiled bowl turning once to coat both sides, cover and let rise 2 hours.
  • 7 Place dough on counter (lightly floured if needed) divide in 2 or three equal portions and let rest 10 minutes.
  • 8 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 Let rise till doubled.
  • 10 Just before baking slash the tops with a sharp knife 4-5 times.
  • 11 Spray dough and inside of oven w/ water (will need to repeat at least every 15 minutes) and bake in a 350 oven 1 hour for large loaves and 45 minutes for regular sized. Watch carefully to prevent overbrowning. May need to increase bake time depending on the area you live.
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