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
Recipe courtesy of Duff Goldman
Rosemary-Garlic Potato Bread
Total:
5 hr 30 min
Active:
30 min
Yield:
2 loaves
Level:
Intermediate
Total:
5 hr 30 min
Active:
30 min
Yield:
2 loaves
Level:
Intermediate

Ingredients

Baked Potatoes:
Roasted Garlic:

Directions

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 1 1/2 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 degrees 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!

Baked Potatoes:

Bake potatoes (preferably russet potatoes — the big brown ubiquitous ones) in the oven. Rub the potatoes with a bit of olive oil, kosher salt, and pepper. Stick 'em with a fork like 20 times all over the place to let the steam out. Place them on a baking sheet and roast at 425 degrees F for 1 hour. The skin will get nice and crispy and you can scoop out the potato meat really easy, and also enjoy the skins as a snack while you bake. (As a poor culinary student, I always saved my potato skins as dinner. How did that bacon end up in my backpack? That's weird!

Roasted Garlic:

You should know how to roast garlic — it may save your life one day. Heat the oven to 425 degrees F. Chop off the pointy end of the head of the garlic and expose the cloves. Drizzle olive oil right onto the exposed garlic, wrap it tightly with aluminum foil, place on a baking sheet, and roast for 35 to 40 minutes. Really, though, don't time it — just roast them until they smell amazing. You'll know it when you smell it. You'll also know very quickly if you over-roast it — it'll smell awful and burnt. Throw that crap away and start over.

Categories:

Trending Videos 6 Videos

Get the recipe

Pushable Rose Pops 00:48

Cool off this summer with these raspberry gelatin and rose cake pops.

Similar Topics:

IDEAS YOU'LL LOVE

Rum Raisin Bread Pudding

Recipe courtesy of The Neelys

Flour's Famous Banana Bread

Recipe courtesy of Joanne Chang

Banana Bread

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Cast Iron Skillet Corn Bread

Recipe courtesy of Alex Guarnaschelli

Sweet Potato-Pecan Casserole

Recipe courtesy of Ellie Krieger

Creamy Dijon-Dill Potato Salad

Recipe courtesy of Dave Lieberman

Naan: Indian Oven-Baked Flat Bread

Recipe courtesy of Aarti Sequeira

Homemade Potato Chips with Chicken Salt

Recipe courtesy of Valerie Bertinelli

Garlic Rosemary Sweet Potato Wedges

Recipe courtesy of Giselle Raymond

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.