Sourdough Rosemary Potato Bread

Total Time
29hrs
Prep
28 hrs
Cook
1 hr

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

Nutrition

Directions

  1. Combine the first four ingredients in a large non-metal bowl and blend well.
  2. Cover and let stand overnight till light and bubbly.
  3. Do not skip this step!
  4. Add the next 5 ingredients and 3 c flour.
  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. Place dough in an oiled bowl turning once to coat both sides, cover and let rise 2 hours.
  7. Place dough on counter (lightly floured if needed) divide in 2 or three equal portions and let rest 10 minutes.
  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. Let rise till doubled.
  10. Just before baking slash the tops with a sharp knife 4-5 times.
  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.