Rosemary Olive Oil Potato Bread

Quick Post: This experiment was inspired my husband who told me he likes potato bread. I haven’t bought it in years, but I decided to search for potato bread recipes. I always like to try new breads and this one seemed easy enough. I like the addition of rosemary, and thought this would be a great bread to go with steak or chicken. These kind of loaves are great because they have that “wow” factor. It looks and sounds fancy, but it isn’t at all difficult to make. The texture is soft, with a dense crumb and a chewy crust – perfect for sopping up juices on your plate or bowl of soup. Thanks for reading, enjoy!
Rosemary Olive Oil Potato Bread – adapted from What Megan’s Making
  • 1 cup cold, roasted mashed up potatoes, skins removed (*Can also use mashed potato flakes to make 1 cup of mashed potatoes)
  • 4 Tbsp olive oil
  • 1 envelope (1/4 oz) active dry yeast
  • 1 cup warm water
  • 3 cups white flour
  • 1 cup whole wheat flour
  • 2 tsp salt
  • 2 tsp fresh rosemary, finely chopped

Directions:

In a small bowl mix together the mashed potatoes and olive oil. Set aside.

In a large bowl, mix the warm water with the yeast and let sit for 5 minutes, or until bubbly. Add the flour, whole wheat flour, salt, rosemary, and potato/oil mixture and mix together. Add more water or flour as needed to form a soft dough. Turn the dough out onto a floured surface and knead for 8-10 minutes, or until smooth and elastic. Clean out the mixing bowl and lightly spray with cooking spray. Place dough in the bowl and cover with a dishtowel. Let rise 1 hour, or until doubled in size.

Turn risen dough out onto a floured surface and knead a few times. Flatten the dough with your hands and fold up like business letter. (You could also separate the dough into two smaller loaves at this point.)Turn it seam side down, form into a plump oval shape, and place on a lined baking sheet. Sprinkle the top with flour, cover with a towel and let rise for 30 minutes, or until doubled in size.

Preheat the oven to 400. Using a sharp knife make 3-4 diagonal slits in the bread to make a criss-cross pattern. Bake for 30-35 minutes or until golden brown and the loaf sounds hollow when you tap on it. Transfer to a wire rack to cool. Let cool completely before slicing.

Honey Oat Bread

Another day, another bread recipe! This one has lot of honey in it, but it’s not too sweet. I ate the small slice of heel (I affectionately call “butt bread”, we fight over that piece around here), and it was so yummy. I have made otherhoney-oatbreads before, but the honey really shines through in this loaf. I like that warm honey is applied over top the risen loaf and sprinkled with oats. It leaves the top sweet and nutty tasting, but this bread didn’t over power the sandwiches I made. As you can imagine, when toasted the flavors are turned up more. Overall, I’m pleased with this new recipe and I’m sure I’ll make it again and again. Thanks for reading, enjoy!

Honey Oat Bread – adapted from Bakingdom

**notes for doubling**

    • 2 cups bread flour  (**508 grams **)
    • 1 cup white whole wheat flour  (** 240 grams**)
    • 3/4 cups old fashioned oats  (**135 grams**)
    • 2 1/4 teaspoons instant yeast (**two packages worth**)
    • 1 1/2 teaspoons salt  (**1 TBSP**)
    • 1 cup milk  (**2 cups**)
    • 1/4 cup lukewarm water  (**1/2 cup**)
    • 2 tablespoons unsalted butter  (**4 TBSP**)
    • 1/4 cup honey  (**1/2 cup**)

For Topping

  • 1 1/2 to 2 tablespoons honey, warmed
  • 1 1/2 to 2 tablespoons oats
Directions –

In a large bowl, or the bowl of a standing mixer, combine the flour, oats, yeast, and salt.

In a small bowl, or two cup measuring cup, warm the milk so that it’s hot enough to melt the butter, but not boiling. Add the butter, stirring until melted, then stir in the water and honey.

Pour the milk mixture into the flour mixture, mixing until it just comes together to form a dough. Knead for 10 minutes, until the dough is smooth and elastic. If the dough is still very wet and sticky after 5 minutes of kneading, add more flour, 1 tablespoon at a time, until the dough is barely tacky. If the dough is too dry, add water, 1 teaspoon at a time, to soften it up.

Place the dough in a lightly oiled bowl, cover, and allow to rise until doubled, about 1 to 1 1/2 hours.

Once doubled, place the dough on a clean, dry work surface. If the dough is too sticky, lightly flour the surface before continuing. With your fingers, flatten the dough into a 9 by 12-inch rectangle. Tightly roll the dough, tucking the ends as needed, into a loaf. Place the shaped dough into a 9×5-inch loaf pan, cover with plastic wrap, and allow to rise until doubled, about 1 to 1 1/2 hours.

Preheat oven to 350 degrees. Place an empty loaf pan on the bottom rack of the oven and bring 2 cups of water to a boil.

When the loaf is doubled again, brush the top with the warmed honey and sprinkle with the oats.

Place the bread in the oven and pour the boiling water into the empty loaf pan on the bottom rack of the oven. Bake for 40 to 50 minutes, until the bread is deep golden brown and the internal temperature is about 190 degrees.

Transfer to a wire cooling rack and allow to cool completely before serving.

Strawberry Bread…Revisited

I love this bread! The last time I posted about this, I destroyed the loaf while trying to take it out of my pan. I now have two 9×5 inch loaf pans from USA Pans, and I love them and I want more of them. They’re so worth the price and I never have to grease these. Another good thing about them is that they aren’t coated in Teflon, so they’re never look ugly and scratched up and since cooking spray isn’t required, they wont get that sticky, brown gunk allover either. See how evenly the crust baked up? I’m going to chalk it up to the quality of the pans, which also have a nice weight to them and are really easy to clean.

Anyway, enough of my little infomercial! 😉 This bread is a welcome treat for any occasion!  I like the cut up strawberries that freckle the loaf, and it’s moist and not too dense. It’s also perfect with coffee or tea, eaten as a treat for breakfast or a nice snack during the day…good during any time really. Thanks for reading, enjoy!

Fresh Strawberry Bread – My Baking Addiction

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 4 ounces cream cheese, softened
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon Kosher salt
  • 1/2 cup buttermilk
  • 1 1/2 cups strawberries, rinse, dried and chopped

Directions

1. Grease and flour a 9×5 inch loaf pan.
2. With electric mixer cream butter, sugar and cream cheese until fluffy. Add eggs one at a time. Mix in vanilla.
3. In separate bowl, mix flour, baking powder, baking soda and salt. Blend flour mixture with butter mixture just until blended. Add buttermilk and only stir until just combined; do not over mix.
4. Carefully fold in strawberries. Dough mixture will be thick.
5. Bake in a 350 degree oven for 50 to 60 minutes.