Comments on: Potato Rosemary Bread

By: Michelle

Michelle — Wed, 18 Jan 2012 21:12:49 +0000

Hi Nancy, Are you talking about something like rice flour? I don’t believe that this would work at all; the gluten and proteins in the flour are what help to develop the dough.

By: Nancy Rose

Nancy Rose — Wed, 18 Jan 2012 19:03:54 +0000

Sounds yummy and I love rosemary and have bought potato bread in the store. You stress high-gluten flour. would the recipe turn out OK if one used non-gluten flour?

By: Rosemary’s Bread: Potato Rosemary Bread | The Cooking Bride

Rosemary’s Bread: Potato Rosemary Bread | The Cooking Bride — Sun, 04 Dec 2011 06:10:30 +0000

[...] For the recipe, click here. [...]

By: Salted Caramel Popcorn, Pretzel & Peanut Bars | Brown Eyed Baker

Salted Caramel Popcorn, Pretzel & Peanut Bars | Brown Eyed Baker — Wed, 19 Oct 2011 04:05:10 +0000

[...] year ago: Pumpkin Pie Bars Two years ago: Potato Rosemary Bread Three years ago: Challah Salted Caramel Popcorn, Pretzel & Peanut [...]

By: Beverly Jones

Beverly Jones — Mon, 03 Oct 2011 20:13:55 +0000

I agree that the bread may have over risen. I suggest a Misto sprayer to spray the loaves with olive oil as a much more gentle and less risky way to accomplish this step.

By: 150 Best Fall Recipes | Brown Eyed Baker

150 Best Fall Recipes | Brown Eyed Baker — Mon, 05 Sep 2011 04:04:55 +0000

[...] Pull-Apart Bread Cranberry-Walnut Roll English Muffins Honey-Oatmeal Sandwich Bread Italian Bread Potato Rosemary Bread Sweet Dinner [...]

By: Molly

Molly — Wed, 08 Jun 2011 19:49:26 +0000

I just made this bread yesterday/today. A couple things…I used regular all-purpose flour because it’s what I had, accidentally used all the biga instead of measuring it out and used active yeast without even realizing it. The result. AMAZING. Seriously, this is the best bread I’ve ever made. Such a great texture and flavor – just a hint of garlic (I roasted a whole head, next time I might go for more).

By: Michelle

Michelle — Sun, 24 Oct 2010 22:15:20 +0000

I’m glad they still turned out and you enjoyed the recipe! I keep meaning to make it into rolls; I love the bread!

By: Georgia @ The Comfort of Cooking

Georgia @ The Comfort of Cooking — Wed, 20 Oct 2010 16:57:40 +0000

I’m sure someone has said this already, but how funny is it that the bread itself looks like a giant potato? At least I got a kick out of it. Thanks for sharing this wonderful loaf… I can’t wait to give it a try!

By: angela campbell

angela campbell — Wed, 20 Oct 2010 14:13:16 +0000

Made this bread- half as a loaf and half as rolls – used all the biga……..ooops, bu they turned out great anyway- will try again this time following the recipe : )

By: Pumpkin Muffins | Brown Eyed Baker

Pumpkin Muffins | Brown Eyed Baker — Mon, 18 Oct 2010 04:29:26 +0000

[...] year ago: Potato Rosemary Bread Two years ago: Classic French Toast Pumpkin and Cream Cheese Muffins with Pecan [...]

By: Rosemary’s Baby… Or just amazing bread « Life Should Taste Good

Rosemary’s Baby… Or just amazing bread « Life Should Taste Good — Sat, 02 Oct 2010 16:56:46 +0000

[...] courtesy of browneyedbaker until I can take my [...]

By: Michelle

Michelle — Thu, 16 Sep 2010 18:45:02 +0000

Hi Aly, You need to measure out the biga. You can discard the rest. Enjoy the bread, it’s one of my favorites!

By: Aly

Aly — Thu, 16 Sep 2010 13:03:23 +0000

I am in the process of making the bread now. I made the full biga recipe yesterday, but it looks like you only need a small portion of it (1.25 cups). Do I need to measure that amount out or did you use all of the biga?

By: 50 Fall Recipes (that are not apple pie) | Brown Eyed Baker

50 Fall Recipes (that are not apple pie) | Brown Eyed Baker — Thu, 09 Sep 2010 14:08:17 +0000

[...] 46. Cinnamon Raisin Bagels 47. Cinnamon Raisin Walnut Bread 48. Honey-Oatmeal Sandwich Bread 49. Potato Rosemary Bread 50. Three Cheese Beer [...]

By: Dina

Dina — Sun, 04 Apr 2010 06:03:48 +0000

thanks for sharing i am going to make this on the week end
did you try making them as rolls?? if yes which one was more moist ? the loaf or the rolls ??
thanks again for all your fantastic recopies

By: Kathleen

Kathleen — Tue, 27 Oct 2009 03:47:53 +0000

I sooo love your blog. This bread looks divine! Thank you for sharing!

By: Michelle

Michelle — Mon, 26 Oct 2009 21:17:59 +0000

Hi Macy, It sounds like the loaves may have risen too long. It has happened to me a couple of times in the past when I’ve left the loaves out too long before getting them into the oven. It could have been that your kitchen was a little warmer or more humid and so they plumped up a bit quickly. I hope this helps!

By: Ashley

Ashley — Mon, 26 Oct 2009 04:57:11 +0000

Ohhh this sounds so good! And looks gorgeous. I need more bread books!

By: Macy

Macy — Sun, 25 Oct 2009 22:16:10 +0000

I followed your directions to a tee (I think!) and it was all going well until I brushed the loaves with olive oil right at the end before putting them in the oven. Although I was trying to be gentle, the loaves deflated when I touched them with the brush, and they didn’t perk up again in the oven. So now I have two fairly flattish loaves without all of those great air pockets that I see in your photo. Any suggestions for how to avoid this in the future?!?! The flavor is good, but they’re just so flat!

By: Ellena

Ellena — Fri, 23 Oct 2009 03:54:54 +0000

Wow.. this look so delicious, soft and can almost smell the rosemary fragrance in it……

By: Mimi

Mimi — Thu, 22 Oct 2009 00:34:10 +0000

I make bread every Sunday and I love to try new recipes. This looks so tasty; can’t wait to try it.
Mimi

By: Soma

Soma — Wed, 21 Oct 2009 22:47:30 +0000

I can almost smell this! One o my favorite herb is here.

By: pigpigscorner

pigpigscorner — Wed, 21 Oct 2009 19:57:37 +0000

Amazing texture! Lovely flavours!

By: Lindsey@pickyeatings

Lindsey@pickyeatings — Wed, 21 Oct 2009 18:00:54 +0000

Yum. I love rosemary in any bread, and I also love mashed potatoes. Never thought to combine them into bread!