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Rosemary Pecorino Potato Bread Recipe

Name: Rosemary Pecorino Potato Bread
Prep time: 30 min
Cook time: 35 min
Total time: 2 h 35 min
Yield: 10
Ingredients: 2 medium potatoes; 3 sprigs fresh rosemary ((plus extra for decorating the loaf)); 10 g (2 tsp) instant yeast; 1 teaspoon sugar; 5 cups flour; 1 teaspoons salt; 1 cup finely grated Pecorino; 3 tbsp olive oil; 1 cup warm water ((you might not need this water, but it's good to have handy if the dough seems too dry))

Simply Delicious

This potato bread flavored with Pecorino and rosemary is a delicious homemade bread recipe, perfect served warm with butter.

Ingredients

2 medium potatoes

3 sprigs fresh rosemary ((plus extra for decorating the loaf))

10 g (2 tsp) instant yeast

1 teaspoon sugar

5 cups flour

1 teaspoons salt

1 cup finely grated Pecorino

3 tbsp olive oil

1 cup warm water ((you might not need this water, but it's good to have handy if the dough seems too dry))

Method

Peel and chop the potatoes. Place in a pot with the rosemary and season with salt. Add water to just cover the potatoes then bring to a boil. Cook until the potatoes are soft then reserve 2 cups of cooking water and drain. Mash the potatoes and allow to cool.

Combine the cooled potato water, sugar and yeast and allow to stand until frothy.

Combine the flour, salt and Pecorino in the bowl of a stand mixer fitted with the dough hook.

Pour the yeast mixture, mashed potato and olive oil into the bowl and start kneading. Allow to knead until the dough starts to come away from the sides of the bowl. Continue kneading on medium speed for 5 minutes until the dough is smooth. If the dough is very sticky, add a few tablespoons of flour, one at a time, until the dough is smooth and soft. Alternatively, if the dough is too dry, add a few tablespoons of warm water.

Transfer the dough to a greased bowl and cover with plastic wrap.

Place in a warm spot and allow to rise for 45 mins - 1 hour.

Pre-heat the oven to 180°C/350°F.

After an hour, punch down the dough down then form into a ball. Transfer to a sheet of parchment paper and place in an oven-proof pot. Allow to rise for another 30 minutes.

Place in the oven and allow to 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 and serving.

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