Baking Mad.com - everything you want to know about baking

Home
Recipes
Recipe Finder

Browse our collection of over 1000 delicious recipes from all over the world

- or -
Competitions
Bake with the Best
Kids' Baking
Inspiration
Blog

This site uses cookies. To continue browsing this site, please tick the box to agree to our use of cookies.

Find out more here »

Home »
Baking Recipes »
Wholemeal & Seeded Breads »
Potato and Rosemary Bread

Potato and Rosemary Bread

Recipe Submitted By: bakingmad

This Potato and Rosemary Bread recipe is packed with flavour and texture. Perfect for a family feast!

Preparation Time	15 minutes
Baking Time	25 minutes
Portions	1 Loaf
Skill Level	Easy
Average Rating

Potato and Rosemary Bread Ingredients

454 grams	Strong White Bread Flour (Allinson)
1 tsp	Salt
1 tsp	Golden Caster Sugar (Billington's)
1 tsp	Dried Active Yeast (Allinson)
1 tbsp	Butter
300 ml	Milk Warmed
1 tbsp	Olive Oil
1	Onion Sliced into rings
125 grams	Potatoes Peeled and grated
1 tbsp	Fresh Rosemary Chopped
1 pinch	Sea Salt
	Olive Oil To drizzle

This recipe uses

How to make Potato and Rosemary Bread

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Sift the flour, salt and Golden Caster sugar into a large bowl and stir in the yeast . Rub in the butter and then make a well in the centre. Stir in the milk and bring the mixture together with a round bladed knife.
Turn the dough out onto a floured surface and knead for 10 minutes, until smooth and elastic. Pop the dough back into a bowl and cover with a damp cloth. Set aside whilst preparing the onions and potatoes.
Heat the oil in a frying pan and fry the onions until very soft and golden.
Meanwhile, boil the potatoes for 5 minutes, and then drain, rinse and pat dry.
Turn the dough out onto a floured surface and knead half the onions and all of the potatoes and rosemary into the dough.
Place the dough in a baking sheet. Prod the surface with your fingers to flatten the dough out until it almost covers the baking sheet and is about 3cm thick. Scatter the remaining onions over. Cover with oiled cling film and leave to rise in a warm place for 1 hour.
Pre heat the oven to 200ºC/ fan 180ºC Gas 6. Scatter the risen dough with the sea salt.
Bake for 20 – 25 minutes. Cover with foil if some of the onions start to over brown.
Remove from the oven and cool on a wire rack. Serve warmed drizzled with a little oil.

Reviews

Read all reviews (0) | Average rating: 0 stars

Remember to review this recipe at www.bakingmad.com

Please use this area for notes:

More recipes

Need some baking advice?

Ask our friendly experts

Search our forum, check our FAQs or send us an email.

Help is here »

Where to buy recommended ingredients

Find stores near you that stock the baking
ingredients you need.

Find a stockist »

Join the Baking Mad Club

Discounts, competitions, exclusive offers, personalised recipes and lots more.

Join up

Competitions

Win a year's supply of Billington's Sugar

Upload an image of your Ultimate Gingerbread man recipe and you'll be in with a chance to win a year's supply of Billington's sugar including Golden Caster Sugar, Light Muscovado Sugar, Dark Muscovado Sugar, Golden Granulated Sugar, Golden Icing Sugar and Molasses Sugar

Click here to enter today

Win 1 of 10 year's supply of Allinson Flour

Answer this question correctly and you could win 1 of 10 year's supply of Allinson Flour, including plain white, self raising, plain wholemeal, strong white, strong wholemeal and easy bake yeast.

Click here to enter

Win 1 of 10 Stork World Baking Day Hampers

Answer the simple question below and you could get your hands on 1 of 10 World Baking Day hampers borught to you by Stork, helping Britain bake better since 1920.