potato rosemary bread

Course Breads and Muffins

Ingredients in this Recipe

1 1/2 teaspoons (.38 oz) salt
1 1/4 teaspoons (.14 oz) instant yeast
1 cup (6 oz.) mashed potatoes
1 tablespoon (.5 oz.) olive oil
1/4 teaspoon (.03 oz) black pepper, coarsely ground (optional)
2 tablespoons (.25 oz.) coarsely chopped fresh rosemary
3 cups plus 2 tablespoons (14 oz.) unbleached high gluten or bread flour
3/4 cup plus 2 tablespoons to 1 cup (7 to 8 oz.) water, at room temperature (or warm if the potatoes are cold)
4 tablespoons (1 oz.) coarsely chopped roasted garlic (optional)
Semolina flour or cornmeal for dusting

See Full Recipe at Smitten Kitchen