Our Recipes Potato Bread with Rosemary

Ingredients for the filling/topping

Recipe:

Boil your potatoes in lots of water, and then make into a puree. Break up your rosemary sprigs. Place your type-1 flour in your dough-maker pot, add the potato puree and the melted yeast (in tepid water), and work together until you have a very soft dough. Add the salt and most of the rosemary, mix together and work again. Brush the surface with some oil. Leave to rise for at least 5 hours. Place the remaining rosemary in a small cup with 2 tablespoons of the oil.
Once risen, roll your dough out on a floured work surface, fold the two ends over onto the centre, and roll the dough into a loaf shape. Place in a oven-proof paper lined plumcake tray, make three diagonal cuts in the surface, and brush with the rosemary-oil mix; leave to rise for another 2 hours.
Once risen, bake at 180°C for 20/25 minutes in a ventilated oven (otherwise turn your oven grill function on for the last 5 minutes to ensure that the surface becomes nice and crusty. Either way, place a small pot of water on the bottom of your oven to guarantee the correct level of humidity. Once cooked, remove from the oven and leave to cool (you can wrap it in a clean cloth), then slice and enjoy with meat or vegetables.