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Sourdough Rosemary Potato Bread
Sourdough Rosemary Potato Bread
Sourdough Rosemary Potato Bread
Time: 29 hrs
Ingredients
- 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
Directions
- 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.