Potato Rosemary Bread
Happy Belated Bread Day! World Bread Day was last Friday, October 16th, and while I fully intended to participate my baking schedule was a little behind, so I bring you a delicious bread to start this week. Each year when World Bread Day rolls around I try to choose a recipe that is different than anything I have made before, as well as something that represents a bit of a challenge to me. Two years ago (my first time participating) I made a Brown Sugar Raisin Bread, which was my first attempt at a swirled bread. Last year I tackled Challah, which introduced me to braided breads. This year I started flipping through my bread cookbooks and, as it had countless times before, this recipe caught my eye. Potato Rosemary Bread sounds so good, and when you throw in coarse black pepper and roasted garlic, it’s nearly impossible to resist. Plus it met my requirement in trying something new: potato bread.
In a word, this bread is spectacular. Utterly spectacular. Probably in the Top 5, maybe even the Top 3, of breads I have ever made. The potatoes give it a soft and tender texture, and all of the ingredients combine for a sensational flavor. Roasted garlic is optional in the recipe, but I highly recommend including it – it adds even more depth and flavor to the bread. If you’ve never roasted your own garlic, it’s super easy and I’ll be posting a tutorial tomorrow with pictures so stay tuned! Now back to the bread – it may sound weird, but I couldn’t stop smelling the bread. It made the house smell fantastic while it was baking, and once baked and cut into, it may have been even better.
If you have some leftover mashed potatoes to use up, you should definitely use them to make this bread. And if you don’t have leftovers… well, everyone loves mashed potatoes! Whip up a batch and use some for this bread. Bottom line: this bread is a MUST to add to your to-bake list. You and everyone you share it with will be glad you made it.
Potato Rosemary Bread
For the Bread:
1¼ cups (7 ounces) biga (recipe follows)
3 cups plus 2 Tablespoons (14 ounces) unbleached high-gluten or bread flour
1½ teaspoons (.38 ounce) salt
¼ teaspoon (.03 ounce) black pepper, coarsely ground (optional)
1¼ teaspoons (.14 ounce) instant yeast
1 cup (6 ounces) mashed potatoes
1 Tablespoon (.5 ounce) olive oil
2 Tablespoons (.25 ounce) coarsely chopped fresh rosemary
¾ cup plus 2 Tablespoons to 1 cup (7 to 8 ounces) water, at room temperature (or warm if the potatoes are cold)
4 Tablespoons (1 ounce) coarsely chopped roasted garlic (optional)
Semolina flour or cornmeal for dusting
Olive oil for brushing on top
For the Biga:
2½ cups (11.25 ounces) unbleached bread flour
½ teaspoon (.055 ounce) instant yeast
¾ cup plus 2 Tablespoons to 1 cup (7 to 8 ounces) water, at room temperature)
1. Make the biga: Stir together the flour and yeast in a 4-quart bowl (or in the bowl of an electric mixer). Add ¾ cup plus 2 Tablespoons of water, stirring until everything comes together and makes a coarse ball (or mix on low speed for 1 minute with the paddle attachment). Adjust the flour or water, according to need, so that the dough is neither too sticky nor too stiff. (It is better to err on the sticky side, as you can adjust easier during kneading. It is harder to add water once the dough firms up.)
Sprinkle some flour on the counter and transfer the dough to the counter. Knead for 4 to 6 minutes (or mix on medium speed with the dough hook for 4 minutes), or until the dough is soft and pliable, tacky but not sticky. The internal temperature should be 77° to 81°F.
Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap and ferment at room temperature for 2 to 4 hours, or until it nearly doubles in size.
Remove the dough from the bowl, knead it lightly to degas, and return it to the bowl, covering the bowl with plastic wrap. Place the bowl in the refrigerator overnight. You can keep this in the refrigerator for up to 3 days, or freeze it in an airtight plastic bag for up to 3 months.
2. Remove the biga from the refrigerator 1 hour before you plan to make the bread. Cut it into about 10 small pieces with a pastry scraper or serrated knife. Cover with a towel or plastic wrap and let sit for 1 hour to take off the chill.
3. Stir together the flour, salt, black pepper, and yeast into a 4-quart mixing bowl (or in the bowl of an electric mixer). Add the biga pieces, mashed potatoes, oil, rosemary, and ¾ cup plus 2 Tablespoons water. Stir with a large spoon (or mix on low speed with the paddle attachment) for 1 minute, or until the ingredients form a ball. Add more water, if necessary, or more flour, if the dough is too sticky.
4. Sprinkle flour on the counter, transfer the dough to the counter, and begin to knead (or mix on medium speed with the dough hook). Knead for approximately 10 minutes (or 6 minutes by machine), adding more flour if needed, until the dough is soft and supple, tacky but not sticky. It should pass the windowpane test and register 77° to 81°F. Flatten the dough and spread the roasted garlic over the top. Gather the dough into a ball and knead it by hand for 1 minute (you will probably have to dust it with flour first to absorb the moisture from the garlic). Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.
5. Ferment at room temperature for approximately 2 hours, or until the dough doubles in size.
6. Remove the dough from the bowl and divide it into 2 equal pieces for loaves, or 18 equal pieces (about 2 ounces each) for dinner rolls. Shape each of the larger pieces into a boule, or shape the smaller pieces into rolls. Line a sheet pan with baking parchment (use 2 pans for rolls) and dust lightly with semolina flour or cornmeal. Place the dough on the parchment, separating the pieces so that they will not touch, even after they rise. Mist the dough with spray oil and cover loosely with plastic wrap.
7. Proof at room temperature for 1 to 2 hours (depending on the size of the pieces), or until the dough doubles in size.
8. Preheat the oven to 400°F with the oven rack on the middle shelf. Remove the plastic from the dough and lightly brush the breads or rolls with olive oil. You do not need to score these breads, but you can if you prefer.
9. Place the pan(s) in the oven. Bake the loaves for 20 minutes, then rotate the pan 180 degrees for even baking. The loaves will take 35 to 45 minutes total to bake. Bake the rolls for 10 minutes, rotate the pans, and then bake for 10 minutes longer. The loaves and rolls will be a rich golden brown all around, and the internal temperature should register at least 195°F. The loaves should make a hollow sound when thumped on the bottom. If the loaves or rolls are fully colored but seem too soft, turn off the oven and let them bake for an additional 5 to 10 minutes to firm up.
10. Remove the finished loaves or rolls from the oven and cool on a rack for at least 1 hour for loaves and 20 minutes for rolls before serving.