Embark on a culinary journey with our exquisite Potato Bread Recipe, harmoniously blended with fragrant Rosemary and sweet, mellow Roasted Garlic. This isn’t just any bread; it’s a testament to the magic that happens when humble potatoes transform into an incredibly tender, moist, and flavorful loaf, perfect for any occasion. Whether you’re a seasoned baker or new to the world of artisan bread, this recipe promises a rewarding experience and a delicious result that will become a cherished staple in your kitchen.
Imagine a warm, crusty slice, slathered with butter, accompanying a hearty bowl of soup, or serving as the perfect complement to your holiday roast. This Rosemary and Roasted Garlic Potato Bread elevates any meal, offering a comforting aroma and an unforgettable taste that will have everyone asking for more. It’s an ideal choice for a cozy dinner, a festive gathering, or simply to enjoy as a special treat any day of the week.
The Enduring Charm of Homemade Potato Bread
My journey into the world of bread baking, particularly with this exquisite Potato Bread recipe, began almost a decade ago. Freshly relocated to Utah after a brief adventure in Arizona and a semester back in my New Mexico hometown, I found myself in an apartment with complete strangers. Little did I know, one of those strangers would quickly become one of my dearest friends. Our bond deepened over shared meals and, more specifically, over her mother’s legendary potato bread.
There’s something uniquely comforting about homemade bread, and this particular potato bread held a special place in our hearts. Whenever my roommate visited her family, she’d return with a fresh loaf, still warm and fragrant. Our ritual was simple yet profound: wrapped in blankets against the freezing Utah winter, we’d sit on our apartment balcony, sipping hot chocolate, and savoring slices of that incredible potato bread, toasted to perfection. Those nights were filled with laughter, gossip, and the occasional hopeful glance at the boys living in the apartment below. Ah, Lee, Tyler, and Scott… perhaps we were a tad immature back then, but those moments, huddled together in the dead of winter, remain some of my most cherished memories from that period. It wasn’t just about the bread; it was about the warmth of friendship, the simple joys, and the comfort of connection.
Discovering this Potato Rosemary and Roasted Garlic bread recipe in The Bread Baker’s Apprentice brought back a flood of those precious memories. While it wasn’t her mother’s exact recipe, the essence of tender, flavorful potato bread resonated deeply. It reminded me of the powerful role food plays in forging connections and creating lasting experiences. This recipe captures that same spirit of warmth and camaraderie, making it more than just a dish – it’s a vessel for creating new cherished moments.
Why Potato Bread Stands Apart: Tenderness and Flavor Unleashed
If you’ve never experienced the delight of potato bread, you are truly missing out. The addition of mashed potatoes to the dough is a game-changer, lending an unparalleled tenderness and moisture that keeps the bread fresh longer. Potato starch acts as a natural softener, resulting in a crumb that is wonderfully soft, light, and almost melts in your mouth. This characteristic tenderness makes potato bread incredibly versatile, whether you’re enjoying it plain, toasted, or as a base for sandwiches.
And when you introduce the aromatic brilliance of fresh rosemary and the sublime depth of roasted garlic? That’s when this potato bread transforms into something truly extraordinary. Rosemary infuses the bread with its distinctive piney, slightly peppery notes, adding an elegant layer of flavor. But the real star, in my opinion, is the roasted garlic. While optional, I wholeheartedly recommend it. Don’t let a general aversion to raw garlic deter you; roasting garlic completely transforms its character. The harsh, pungent bite of raw garlic mellows into a sweet, earthy, and almost creamy flavor. It develops a subtle complexity that integrates beautifully into the bread, adding a depth that is both comforting and sophisticated.
I initially roasted only one head of garlic for this recipe, yielding about half of the recommended four tablespoons. Next time, I’ll undoubtedly roast two heads, as the roasted garlic was an absolutely fantastic addition, contributing a nuanced flavor that perfectly complemented the rosemary and the potatoes. This combination creates a bread that is not only tender and moist but also bursting with fragrant, savory notes that will tantalize your taste buds.
A Baker’s Delight: My Favorite Artisan Bread Recipe
Out of the several recipes I’ve tried from this esteemed cookbook, this Rosemary and Roasted Garlic Potato Bread recipe has unequivocally become my favorite. The day I first baked it, I paired it with a comforting soup for dinner, and my husband and I devoured almost an entire loaf between us! It might not have been the best decision for our waistlines, but it was an absolute triumph for our palates. The satisfaction of pulling two perfectly golden, fragrant loaves from the oven is unmatched, and the taste truly lives up to the anticipation.
Baking homemade bread is a rewarding experience that engages all your senses – from the tactile pleasure of kneading the dough to the intoxicating aroma filling your kitchen, and finally, the unparalleled taste of a fresh, warm slice. This recipe, with its simple yet profound ingredients, exemplifies the joy of artisan baking. It’s a delicious way to utilize leftover mashed potatoes, ensuring nothing goes to waste while creating something truly spectacular. The process of preparing the biga the day before adds to the depth of flavor, developing complex notes that can’t be rushed. It’s a testament to patience and the art of traditional bread-making.
More Irresistible Bread Recipes to Explore
If you love the satisfaction of baking homemade bread, be sure to check out these other fantastic recipes:
- Artisan Bread in 5 Minutes a Day
- Hearty Polenta Bread
- Delicious Hawaiian Sweet Bread
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Potato Bread Recipe with Rosemary and Roasted Garlic
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Ingredients
Biga:*
- 1 1/4 cups unbleached bread flour
- 1/4 teaspoon instant yeast
- 6-8 tablespoons water at room temperature
Potato Bread:
- 1 1/4 cups (7 oz) of the biga (you will probably have a little bit left over)
- 3 cups plus 2 tablespoons (14 oz) unbleached bread flour
- 1 1/2 teaspoons salt
- 1/4 teaspoon black pepper
- 1 1/4 teaspoons instant yeast
- 1 cup mashed potatoes
- 1 tablespoon olive oil
- 2 tablespoons coarsely chopped fresh rosemary
- 3/4 cup plus 2 tablespoons to 1 cup water at room temperature
- 4 tablespoons coarsely chopped roasted garlic**
- Cornmeal for dusting
- Olive oil for brushing over the bread
Instructions
Biga (the day before):
- Stir the flour and yeast together in a bowl (or in the bowl of a stand mixer). Add 6 tablespoons of the water and stir until everything comes together and forms a coarse ball. Ad more flour or water if needed to form a ball that is not too sticky, but also not too stiff.
- Sprinkle flour on a work surface and transfer the dough to the counter. Knead for 4 to 6 minutes, until the dough is soft and pliable. (Alternately, you can use the dough hook for 4 minutes.)
- Lightly oil a large bowl, then transfer the dough to the bowl and roll around to coat with the oil. Cover the bowl with plastic wrap and allow the dough to sit at room temperature until it doubles in size.
- Remove the dough from the bowl and knead lightly to degas the dough. Return it to the bowl, cover with plastic wrap, and place the bowl in the refrigerator. Refrigerate overnight. (Dough can be kept in the refrigerator for up to 3 days.)
Potato Bread:
- Remove the biga from the refrigerator 1 hour before starting the bread. Cut it into about 10 smaller pieces, cover with a towel, and let it sit for 1 hour.
- In a large bowl (or in the bowl of your stand mixer) stir together the flour, salt, black pepper and yeast. Add the biga pieces, mashed potatoes, oil, rosemary and 3/4 cup plus 2 tablespoons of the water. Stir (or mix on low speed) for 1 minute, until the ingredients form a ball. Add more water or flour, if necessary, to form a dough that is not too sticky or stiff.
- Transfer the dough to a lightly floured counter. Knead for 10 minutes, adding flour as needed, until the dough is soft and supple. (Alternately, mix in medium in a mixer with the dough hook.) Flatten the dough and spread the roasted garlic over the top. Take the ends up into a ball, enclosing the side of the bread with the garlic, then knead the bread for 1 minute, working the garlic into the bread. (You may need to add a little bit more flour to absorb the moisture from the garlic.)
- Lightly oil a large bowl and add the dough, turning to coat. Cover with plastic wrap and let the dough rise until doubled, about 2 hours.
- Remove the dough from the bowl and divide it into 2 equal sized balls. Shape each of the balls into a boule. Line a sheet pan with parchment paper or a
liner and sprinkle lightly with cornmeal. Place each of the boules on the sheet pan, separating so that they won’t touch, even after rising. Mist the dough with nonstick cooking spray and cover lightly with plastic wrap. Allow to proof at room temperature for 1 to 2 hours, until the dough doubles in size.
- Preheat the oven to 400ºF with the oven rack in the middle of the oven. Remove the plastic wrap from the dough and lightly brush the bread with olive oil. If desired, you can score the dough.
- Bake the loaves for 20 minutes, then turn the sheet pan 180º. Bake an additional 15-25 minutes. The loaves should be golden brown and should make a hollow sound when thumped on the bottom.
- Remove the loaves from the oven and cool for at least 1 hour before serving.
Recipe Notes:
**to make roasted garlic: preheat the oven to 400ºF. Peel most of the paper off the garlic, leaving the bulb intact. Trim the top off the head of the garlic. Place on a piece of heavy aluminum foil. Drizzle with olive oil, letting the oil seep in-between the cloves. Wrap the garlic in the foil and roast for 40 minutes, or until golden and soft. Let cool slightly before pressing the cloves out.
slightly adapted from: The Bread Baker’s Aprentice
If you are interested in learning more about making artisan breads, I would highly suggest buying a copy of The Bread Baker’s Apprentice – there is a lot more information and the recipe goes into a lot more detail.