Leftover Mash and Rosemary Bread
A soft and fragrant bread made with leftover mashed potatoes and rosemary, perfect for minimizing food waste while offering great flavor and texture.
Ingredients
Main Ingredients
- 3 1/4 cups strong white bread flour about 350 g
- 1 packet instant yeast 7 g
- 1 teaspoon fine sea salt
- 2 teaspoons superfine sugar
- 1 tablespoon rosemary leaves, finely chopped
- Scant 1/2 cup warm water 100 ml
- 1/2 cup warm whole milk 125 ml
- 7 oz mashed potatoes about 200 g
- a little oil for greasing
- butter and honey for serving
Instructions
Preparation
- Add the flour to the bowl of a stand mixer and form a well in the center.
- Add the yeast, salt, sugar, and chopped rosemary, then pour in the warm water, warm milk, and mashed potatoes.
- Knead with a dough hook for about 10 minutes, until the dough becomes smooth and stretchy.
- Lightly oil a large bowl, place the dough inside, and turn it to coat all sides.
- Cover and let it rise in a warm spot for about 30 minutes, or until doubled.
- Grease a 2 lb loaf pan while the dough is rising.
Shaping and Final Rise
- Turn the dough out, knead it briefly to release excess air, then shape it into a loaf and place it in the prepared pan.
- Cover loosely with lightly greased plastic wrap and let it rise again until doubled in size.
- During the second rise, heat the oven to 200°C / 400°F / Gas 6 and place a large roasting pan on the bottom rack to warm up.
Baking
- Transfer the loaf to the oven and carefully pour 1 cup of water into the hot roasting pan to create steam.
- Bake for 30 to 35 minutes, until the loaf is golden and sounds hollow when tapped underneath.
- Let the bread cool before slicing, then serve toasted with butter and a drizzle of honey.
Notes
Store bread tightly wrapped in plastic or in an airtight container to keep fresh. It freezes well when sliced. Thaw at room temperature or toast from frozen for quick enjoyment. Consider adding other herbs or cheese for flavor variations.