Potato Rosemary Bread

Overview

The role of mashed potatoes in bread is similar to that of tangzhong. It will greatly increase the moisture content of the bread and make the taste very soft and elastic. The potatoes seem to have become a natural emulsifier, completely improving the taste of the bread. The aroma of rosemary is accompanied by the freshness of fresh potatoes, and the taste is mellow and long...

Tags

• baking
• bread
• cake flour
• egg
• high powder
• olive oil
• potato
• sugar
• unsalted butter
• yeast
• salt

Ingredients

Steps

1. 1 Boil the potatoes, peel them and mash them until warm.

   

2. 2 Mix all the dry ingredients, add mashed potatoes and egg liquid, and select the dough setting to knead the dough.

   

3. 3 Add butter, olive oil, and chopped rosemary and continue kneading.

   

4. 4 Knead the dough until you can pull out a thin film.

   

5. 5 The dough will basically ferment until it is about 1.5 times its original size.

   

6. 6 Gently squeeze the dough with your hands to remove air bubbles and roll it into a round shape.

   

7. 7 Divide the dough into required portions, roll into balls and rest for 15 minutes.

   

8. 8 Dust the work surface with flour, take one portion of the dough and lightly press it into a round shape, then fold it in thirds.

   

9. 9 Roll the dough folded edge down into a long strip.

   

10. 10 Place the shaped dough into the baking pan and ferment for about 30 minutes.

    

11. 11 Use a sharp knife to make slits on the surface of the bread dough, and sprinkle with sifted high-gluten flour.

    

12. 12 Place rosemary sprigs on top of bread dough.

    

13. 13 Preheat the oven to 200 degrees and bake on the middle rack for 30 minutes until it takes on a nice baked color.