Potato Rosemary Bread

These little beauties were made with mashed potatoes, rosemary, and roasted garlic. Brushed with olive oil before baking, they had a very satisfying crunchy crust with a smooth crumb. Outstanding recipe that I will definitely be making again. There is some room for improvement on my part though: the dough was a little too wet and the crumb ended up just a little heavy. The loaves were delicious but a bit cakey, the scored loaf more so than the unscored loaf for whatever reason.

Despite the bold ingredients, I’ve found this bread to be surprisingly versatile and have enjoyed it on its own with balsamic and olive oil (pictured below), with a lentil a stew, and, my favorite, paired with a local New England goat cheese. (The recipe for this bread can be found on Pg. 219 of The Bread Baker’s Apprentice).


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