Tuesday, November 8, 2011

Bread of the Week: Rosemary Potato Bread

All this talk about potato bread last week, I better make some. Taken straight from The Bread Baker's Apprentice, this recipe makes very soft and flavorful bread with a crunchy crust. I made some notes to myself for improvements next time.

First make the biga a day ahead. The biga recipe from The Bread Baker's Apprentice makes about 3 cups. I saved 1 cup in the freezer for next time. Take the biga out an hour before making the bread and cut them into 10 pieces with a serrated knife. [Note to self: place them further apart. Biga pieces expand and stick together]

Also take out leftover mashed potatoes to take off the chill an hour ahead. Or make mashed potatoes. [Note to self: 2 small red potatoes are enough. And roast some garlic!] I used 1 clove of fresh garlic this time. And instead of adding it at the end, it was kneaded into the dough with my stand mixer.

After the first rise, divide the dough and form into two boules. Place them on a lined baking sheet, dusted with cornmeal. [Note to self: use two sheets! Otherwise they will stick together. Garnish the bread now before it proofs or the rosemary will not stick to the dough enough and burn in the oven.]

Bake at 400 degrees for 35-45 minutes. Rotate the pans after 20 minutes for even baking. [Note to self: check on it after 35 minutes so it doesn't get so dark.] Cool for an hour before cutting. Next time I will try some different scoring and try garnishing it again.

I think this will go really well with Thanksgiving dinner. Are you trying any new recipes for Thanksgiving?

1 comment:

pinchthings said...

I ate this. It was good.

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