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    You are in: Home / Baking / Sourdough Rosemary Potato Bread Recipe
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    Sourdough Rosemary Potato Bread

    Sourdough Rosemary Potato Bread. Photo by K1968

    1/6 Photos of Sourdough Rosemary Potato Bread

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    Total Time:

    Prep Time:

    Cook Time:

    29 hrs

    28 hrs

    1 hrs

    startnover's Note:

    This makes 2 very large or 3 regular sized loaves. I like mine just shaped into a loaf and placed on a baking sheet, however I'm sure bread pans will work ok. This bread is very crusty on the outside (which if you don't like that just omit spraying with water) while nice and chewy on the inside. It can be tricky to bake as it tends to brown quickly so I place a foil tent over the loaves after they've baked for 15-20 minutes. (This makes great sandwiches, we like roast chicken and havarti cheese)

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    Ingredients:

    Yield:

    regular ...

    Units: US | Metric

    Directions:

    1. 1
      Combine the first four ingredients in a large non-metal bowl and blend well.
    2. 2
      Cover and let stand overnight till light and bubbly.
    3. 3
      Do not skip this step!
    4. 4
      Add the next 5 ingredients and 3 c flour.
    5. 5
      Mix in enough of the rest of the flour to make a soft but pliable not quite sticky dough (fingers when touching the dough should come back clean).
    6. 6
      Place dough in an oiled bowl turning once to coat both sides, cover and let rise 2 hours.
    7. 7
      Place dough on counter (lightly floured if needed) divide in 2 or three equal portions and let rest 10 minutes.
    8. 8
      Form into loaf shape and place on greased baking sheet, do not make to thick or this will never get done in the middle.
    9. 9
      Let rise till doubled.
    10. 10
      Just before baking slash the tops with a sharp knife 4-5 times.
    11. 11
      Spray dough and inside of oven w/ water (will need to repeat at least every 15 minutes) and bake in a 350 oven 1 hour for large loaves and 45 minutes for regular sized. Watch carefully to prevent overbrowning. May need to increase bake time depending on the area you live.

    Ratings & Reviews:

    • on April 07, 2008

      55

      Oh my goodness! This recipe is wonderful! Sadly, I forgot to start the pre-ferment the night before, so I did it first thing Saturday morning. (Not sure why directions say to use a "non-metal" bowl - "non-reactive" bowl, maybe? I used the same stainless bowl I always use for bread with no problem.) Saturday evening (12 hours later), I made the dough and stuck it in the fridge for another 12 hours; when I pulled it out Sunday morning, it had filled the gallon zip-top bag. I turned it out into a lightly oiled bowl and let rise. By noon, the dough was rising above the bowl, and I shaped it into 4 small-to-medium sized loaves (there are just 2 of us - one loaf was perfect for a quick taste, dinner, and toast for one of us the next morning!). The scent of rosemary even while the bread was rising was amazing, let alone while it was baking. . . we did not spray with water while baking - baked the loaves 40 minutes, then brushed with butter when they came out of the oven -- perfect! This recipe is going in my "most favorite" collection! Thank you!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 14, 2006

      55

      Excellent bread. I halved the recipe and formed into 2 loaves. In a hurry and, apparently, not paying attention when I mixed the preferment, I didn't notice until proceeding with the recipe the following day that I was supposed to have added the potatoes (I just added them to the dough then). I substituted olive oil for the butter, used the KitchenAid to knead the dough, and let the loaves rise in makeshift bannetons. I also steam my oven a bit differently. I preheat well ahead at a higher temperature (usually 500F; in this case,450F), with a heavy pan in the bottom of the oven under the baking stone. Immediately after I slide the loaves onto the stone, I pour about a cup of hot water into the pan (using a watering pitcher with a long spout), which creates a burst of steam. I spray the oven walls with water after 30 seconds, then 2 more times 30 seconds apart, then reduce the oven temperature and finish baking. (Note to anyone spraying water into their oven: Do not spray the light bulbs!) I didn't tent the loaves with foil, as I didn't feel they were overbrowning. Great recipe--thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 15, 2010

      55

      What a nice dough to work with. And the scent while baking was great. Tried the bread while still slightly warm with butter, yummy !! Then made chicken panini (roasted red pepper and havarti cheese), just a piece of heaven ! Thanks for sharing.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)

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    Nutritional Facts for Sourdough Rosemary Potato Bread

    Serving Size: 1 (1940 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1630.1
     
    Calories from Fat 309
    19%
    Total Fat 34.4 g
    52%
    Saturated Fat 20.1 g
    100%
    Cholesterol 82.7 mg
    27%
    Sodium 2044.3 mg
    85%
    Total Carbohydrate 289.1 g
    96%
    Dietary Fiber 10.2 g
    40%
    Sugars 24.1 g
    96%
    Protein 36.1 g
    72%

    The following items or measurements are not included:

    sourdough starter

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