Rosemary-Garlic Potato Bread by Duff Goldman by Duff Bakes
There’s nothing more satisfying than breaking into a crispy loaf of bread with golden crust and a hearty interior. This holiday season, perfect your bread making skills with this Rosemary-Garlic Potato Bread from Duff Bakes, a new cookbook by Duff Goldman and Sara Gonzales. You won’t go wrong with this delicious bread, trust us. Duff Bakes is an inviting, down-to-earth, full-color baking book filled with 130 recipes for irresistible must-bake favorites, from cakes to cookies to brownies to muffins to breads, from the New York Times bestselling star of Food Network’s hit series Ace of Cakes and owner of Charm City Cakes and Duff’s Cake Mix. Purchase a copy today from your favorite retailer.
Rosemary-Garlic Potato Bread
I learned the joys of putting potatoes in bread during my time in the Napa Valley, so the flavors here are resonant of that magical place, but don’t be afraid to change up the herbs or play with nuts and olives. You can’t mess it up. Well, you can—I certainly have more than once—but you know what I mean. You can do this by hand, but it’s messy, so I wrote this recipe with directions for using a stand mixer. —Duff
Makes 2 round loaves
- 2 large russet potatoes, well baked and still warm (see page 158)
- 1 garlic head, roasted and still warm (see page 158)
- 2 (¼-ounce) envelopes active dry yeast
- 2 tablespoons sugar
- 3 tablespoons olive oil, plus extra for brushing
- 2 tablespoons kosher salt, plus more for sprinkling
- 4 cups all-purpose flour, plus more as needed
- 4 cups bread flour
- 1½ tablespoons chopped fresh rosemary
- Peel and coarsely chop the potatoes. Squeeze the garlic from the garlic head into a medium bowl and add the potatoes.
- In the bowl of a stand mixer fitted with the dough hook, combine the yeast, 2 cups warm water, and the sugar and let the yeast bloom for about 7 minutes, or until bubbly. Add the olive oil, potatoes, garlic, salt, and flours. Mix on medium speed for 15 minutes.
- Turn the dough out into an oiled bowl, cover it with plastic wrap, and let it rise in a warm place for 1½ hours, or until doubled in size.
- Punch it down and let it rise again for 1 hour. Punch it down again and cut the dough in half. Shape each loaf into a ball, place them on a baking sheet, and let them rise for 45 minutes, or until nice and poofy.
- Preheat the oven to 400˚F.
- Brush the loaves with olive oil and sprinkle them with a wee bit of salt and some rosemary. Cut a big slash across the top of each and bake for about 45 minutes, or until the loaves are a nice rich brown and sound hollow when tapped. Let cool on a wire rack. Never refrigerate!