Rosemary-Potato Bread

Name: Rosemary-Potato Bread
Yield: Yield: 5 loaves, 1 pound 10 ounces (740 g) each
Cuisine: Italy
Ingredients: ½ ounce (15 g) fresh rosemary, finely chopped; ⅓ cup (80 ml) olive oil; 1 pound (455 g) bread flour; 10 ounces (285 g) high-gluten flour; ½ teaspoon (2 g) ascorbic acid (Note 2 in the recipe for Epi Baguettes); 1 tablespoon (15 g) salt; 1 ounce (30 g) fresh compressed yeast; 4 ounces (115 g) high-gluten flour; 12 ounces (360 g) red potatoes; 1½ cups (360 ml) cold water; 2 tablespoons (18 g) granulated malt extract or 1 tablespoon plus 2 teaspoons (25 ml) honey; 1 cup (240 ml) olive oil; ½ cup (120 ml) warm water (105° to 115°F/40° to 46°C); 2 tablespoons (18 g) granulated malt extract or 1 tablespoon plus 2 teaspoons (25 ml) honey; 1 teaspoon (4 g) ascorbic acid (see Note 2 Epi Baguettes); 3 pounds (1 kg 365 g) bread flour; 1½ ounces (40 g) fresh rosemary, finely chopped; 1½ ounces (40 g) salt; 12 ounces (340 g) high-gluten flour; 2 ounces (55 g) fresh compressed yeast; 1 quart (960 ml) cold water; 2 pounds (910 g) red potatoes; 1 ounce (30 g) granulated malt extract or 3 tablespoons (45 ml) or 2 ounces (55 g) honey; 1 cup (240 ml) warm water (105° to 115°F/40° to 46°C); 1 ounce (30 g) granulated malt extract or 3 tablespoons (45 ml) or 2 ounces (55 g) honey

Preparation info

Yield:
5
loaves, 1 pound 10 ounces each

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

Potatoes are not high on the list of culinary ingredients associated with Italy; however, they are plentiful all over the southern region (Puglia and Basilica in particular), and while it is certainly more common to find a baker in Northern or Eastern Europe adding this popular vegetable to bread, you will find it in Italy as well. This tuber, which is a member of the same family as tomatoes and eggplants, is added to the bread not for flavoring, but to retain moisture. The starch released

Ingredients

Europe
Italy
Mediterranean
Bread
Vegetarian
Puglia

Ingredients

Method