Rosemary, Potato, and Parmesan Bread
This bread is really simple to make. It might not be the prettiest loaf in the world (I prefer rustic!) but it’s hearty, full of flavour, and best served warm with lots of salted butter.
Method
Peel and roughly chop the potatoes. Boil them in salted water until they are soft
Reserve 300ml of the cooking water and mash the potatoes until they are fairly smooth
Finely chop the leaves from your Rosemary (reserving a few for decoration). Stir the chopped Rosemary through your mashed potato and set aside to cool.
Combine the reserved water, sugar and yeast. Give it a stir and then wait until it starts to froth.
Combine the flour, salt and Parmesan in the bowl of a stand mixer fitted with the dough hook.
Add in the potato, along with the water and yeast mixture, and olive and knead for 5 -10 minutes until the dough is smooth. If the dough is very sticky, add a few tablespoons of flour. Alternatively, if the dough is too dry, add a few tablespoons of warm water.
Transfer the dough to a greased bowl and cover with cling film.
Prove for 1 hour at room temperature until roughly doubled in size.
Once the dough has doubled in size, knock it back and form into a ball. Transfer to a sheet of baking parchment and place into oven-proof pot or cake tin about 22cm in diameter. Allow to rise for another 30 minutes.
Pre-heat the oven to 200°C.
Add a cup of water to a roasting pan at the bottom of your oven. Place the bread in the oven and bake for 30-45 minutes until the loaf is golden brown, crusty and sounds hollow when tapped at the bottom.
Remove from the oven and allow to cool before slicing.
Ingredients
400g potatoes (a fluffy potato works best like Maris Piper)
3 large sprigs Rosemary
10g active dried yeast
1 teaspoon caster sugar
675g strong white bread flour
100g finely grated Parmesan3 tablespoons olive oil
Top Tips
You can knead this by hand. Just keep going for about 10 minutes until the dough is smooth.
