Having made a sweet Rosemary loaf not long ago, I still had a lot of rosemary left which was just itching to be made into something else. I found this recipe on the Taste website and I loved the punk look of the Rosemary and potato slices on the top so it was on this superficial basis that I decided to make this.
And in this case, superficiality was rewarded. My husband who always complains that bread is too dry, loved this. Indeed, the little addition of rosemary embeds the whole loaf with a sweet aroma, much more than the tiny little sprigs would indicate. Serving this bread with some soup would do it justice.
Read on for the recipe
Rosemary & Potato bread
Preparation Time
20 minutes
Cooking Time
40 minutes
Ingredients (serves 6-8)
- 600g (4 cups) plain flour, sifted
- 1 tbs (14g/2 sachets) dried yeast
- 2 tsp salt
- 2 tsp finely chopped fresh rosemary leaves
- 310ml (1 1/4 cups) warm water
- 5 tbs olive oil
- Olive oil, to grease
- 2 medium desiree or pontiac potatoes, unpeeled
- 10 x 3cm-long fresh rosemary sprigs
- 2 tsp sea salt flakes
Method
1. Place the flour, yeast, salt and rosemary in a large bowl and mix well. Make a well in the centre of the mixture. Combine the water and 3 tbs of the oil and add to the dry ingredients. Use a wooden spoon to stir until combined, then use your hands to bring the dough together.
2. Turn the dough onto a lightly oiled surface and knead in 1 tbs of remaining oil. Knead for 10 minutes or until smooth and elastic. Brush a large bowl with oil to grease. Place the dough in the bowl and turn to coat with oil. Cover with a clean tea towel and place in a warm, draught-free place to prove for 45 minutes or until the dough doubles in size.
3. Preheat oven to 220°C. Without knocking back (deflating) the dough, place in a 15 x 27cm (base measurement) non-stick loaf pan.
4. Cut the potatoes, crossways, into thin slices and place in a large bowl. Drizzle with the remaining oil and toss to coat. Use a small, sharp knife to cut 20 evenly spaced slits, about 2cm deep and 2cm long, in the top of the dough. Insert 1 slice of potato in each and insert a rosemary sprig in the dough between the potato slices. Cover with a tea towel and place in a warm, draught-free place to prove for 1 hour or until the dough doubles in size again.
5. Sprinkle the top of the dough with sea salt and bake in a preheated oven for 40 minutes or until light brown and hollow-sounding when tapped on the base. Remove from oven, turn onto a wire rack and set aside for 10 minutes to cool. Serve warm or at room temperature.
Notes & tips
* Prep: 20 mins (+ 1 hour 45 mins proving time & 10 mins cooling time)
Source
Australian Good Taste - November 2002 , Page 54
Recipe by Rekha Arnott
12 Comments | Add your own
Wow! That is about the tastiest looking bread I have ever seen. Potatoes and bread…I must try it.
Unique twist on potato bread. Typically I see recipes with mashed potatoes kneaded into the dough but never sliced potatoes stuck into the dough. Love the idea!
I love potatoes and I think that bread looks absolutely awesome, but a part of me is screaming “CARBS! CARBS!” hehehe.
i’m loving the potato studs! that’s brilliant and a lovely touch, nicely done!
My goodness, this looks so good, Lorraine!
It’s fall, here, too, and this would be a wonderful mid-afternoon snack!
Hi veronica-Thankyou so much! It is a bread with style and substance
Hi LisaRene-I know, I’ve tried potato bread with cold potatoes or potato water but not with studs
Hi Katie-Hehe I totally agree, it’s a TOTAL carb fest!
Not only is it bread but it’s potatoes too. To top it all off, it’s really moreish too so even more dangerous so to speak 
Hi grace-thanks so much, it’s my “punk” loaf of bread!
Hi Patricia-Thankyou! Yes it absolutely would be great for Fall spread with some butter and maybe some cheese on the side
This reminds me of a small pizza spot with original Italian recipes.
And now I can relive the moment at home - thank you very much for sharing.
Hi wermut-It does doesn’t it! I hope you like it and enjoy!
MMm, yum! May I ask how you ate this? Just on its own.. or with butter.. or fillings of any kind? I’d probably go some salami or prosciutto or something!
When I saw the sprigs of rosemary all over I worried that it would overpower the bread..and make it ’soapy’ flavoured.
A number of years ago, I used to pre-order some beautiful bread rolls from the Paul Bocuse bakery at Melbourne Central..(the bakery no longer exists.. oh I could weep.. I loved their french baguette’s too.. with french butter baked into the top.. sigh..). The bread there was just divine - But the bread rolls I ordered had a whole, boiled potato inside which was just perfect. Especially as it had a bit of whole egg mayo and white pepper inside it too.
So I love the idea of baking the bread with potatoes on top!
Hi Maria-I saw your later comment, yes I ate it with the sweet potato soup but I also ate it plain with butter and warmed up slightly and eaten with some cheese. It’s surprisingly good. I actually didn’t expect to like this so much and neither did my husband.
Oh wow, a whole boiled potato inside? That sounds amazing! I don’t think I’ve even seen that. Maybe if I make this bread again, I will put some whole potatoes inside. And mayo and white pepper? Wow, what a gorgeous combo, I think I’ll have to do something like that for sure. Thanks so much for letting me know about that!
i’m a carb queen - so wow!
Hi nat-This is the best bread for carb queens
It should be on the carb queen logo I should think 
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