Potato Rosemary Bread

Name: Potato Rosemary Bread
Yield: makes two 1-pound loaves or 18 dinner rolls
Ingredients: 1 1/4 cups (7 ounces) biga (page 107); 3 cups plus 2 tablespoons (14 ounces) unbleached high-gluten or bread flour; 1 1/2 teaspoons (.38 ounce) salt; 1/4 teaspoon (.03 ounce) black pepper, coarsely ground (optional); 1 1/4 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; 3/4 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

January 26, 2012

Rosemary has become a popular herb as culinary interest has grown and many of us have discovered how easy it is to cultivate it in our kitchen or backyard. It also has been overused, or used with a heavy hand in some instances, so I always advise restraint with rosemary: a little goes a long way. The Italians call this bread panmarino, and it is to them that we owe thanks for this interesting concept. This bread is a good one for answering the question, What do I do with these leftover mashed potatoes? The potato starch softens the dough and gives the bread a pleasing tenderness, while the dough delivers other bold flavors from the biga and rosemary infusion.

Recipe notes

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