Sourdough Potato Rosemary Bread
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Ingredients
Ingredients
INGREDIENTS
INGREDIENTS
Procedure
Procedure
- Combine the first four ingredients in a large non-metal bowl and blend well.
- Cover and let stand overnight till light and bubbly.
- Do not skip this step!
- Add the next 5 ingredients and 3 c flour.
- Mix in enough of the rest of the flour to make a soft but pliable not quite sticky dough (fingers when touching the dough should come back clean).
- Place dough in an oiled bowl turning once to coat both sides, cover and let rise 2 hours.
- Place dough on counter (lightly floured if needed) divide in 2 or three equal portions and let rest 10 minutes.
- Form into loaf shape and place on greased baking sheet, do not make to thick or this will never get done in the middle.
- Let rise till doubled.
- Just before baking slash the tops with a sharp knife 4-5 times.
- Spray dough and inside of oven w/ water (will need to repeat at least every 15 minutes) and bake in a 350 oven 1 hour for large loaves and 45 minutes for regular sized. Watch carefully to prevent overbrowning. May need to increase bake time depending on the area you live.
Nutrition
YIELD3 regular size loaves
UNITSUS
- 1cup sourdough starter, brought to room temp
- 1 1⁄2cups warm water
- 2cups bread flour
- 1cup mashed potatoes, plain and warm (I use prepared instant to make this quicker)
- 3⁄4cup warm water
- 2teaspoons salt
- 1⁄2cup melted butter (can use oil) or 1⁄2 cup margarine (can use oil)
- 1⁄3cup sugar
- 2 -3tablespoons chopped fresh rosemary
- 6 -8cups flour
Special Notes
Special Notes
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