Rosemary and Pecorino Potato Bread | How to make Rosemary and Pecorino Potato Bread

By Rhea Mitra-Dalal  |  19th Jul 2016  |  
5.0 from 1 review Rate It!
  • Rosemary and Pecorino Potato Bread, How to make Rosemary and Pecorino Potato Bread
Rosemary and Pecorino Potato Breadby Rhea Mitra-Dalal
  • Prep Time

    3

    Hours
  • Cook Time

    35

    mins
  • Serves

    4

    People

6

1





About Rosemary and Pecorino Potato Bread Recipe

Here's a bread that uses mashed potato and cheese in the dough along with flour, and is easy to make and quite delicious too.

Rosemary and Pecorino Potato Bread is one dish which makes its accompaniments tastier. With the right mix of flavours, Rosemary and Pecorino Potato Bread has always been everyone's favourite. This recipe by Rhea Mitra-Dalal is the perfect one to try at home for your family. The Rosemary and Pecorino Potato Bread recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Rosemary and Pecorino Potato Bread is 180 minutes and the time taken for cooking is 35 minutes. This is recipe of Rosemary and Pecorino Potato Bread is perfect to serve 4 people. Rosemary and Pecorino Potato Bread is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Rosemary and Pecorino Potato Bread. So do try it next time and share your experience of cooking Rosemary and Pecorino Potato Bread by commenting on this page below!

Rosemary and Pecorino Potato Bread

Ingredients to make Rosemary and Pecorino Potato Bread

  • 1 cup boiled potatoes
  • 20gms Instant yeast
  • 6 -7 cups all purpose flour (maida)
  • 1 tsp sugar
  • 1/2 cup melted butter
  • 1/3 cup olive oil
  • 2 eggs
  • 3 tbsp sugar
  • 2 cups Pecorino Romano Cheese, grated
  • 2 tbsp dried Rosemary
  • water

How to make Rosemary and Pecorino Potato Bread

  1. Boil a couple of large potatoes with half a tsp of crushed dried rosemary added to the water. Mash the potato with a potato masher or with your fingers ensuring there are no lumps. Save a cup full of the water the potatoes were boiled in.
  2. Mix the yeast into the cup of potato water making sure the water is warm enough to activate the yeast. Add a tsp of sugar and stir.
  3. In a large mixing bowl gather the mashed potato, butter, olive oil, eggs, grated cheese and dried rosemary. Mix it all well to combine all the ingredients and distribute the rosemary evenly.
  4. Add the yeast water to the above mix and stir it in. Then add two cups of flour and bring it all together to make a sticky dough. You can do this in the bowl by hand or use a stand mixer with the paddle blade if you have one.
  5. Now add the rest of the flour little by little - half a cup at a time - and make a soft dough with all the flour. Use the dough hook for the stand mixer. Use only as much flour as needed, not all 7 cups. Add a little water only if needed.
  6. Knead the soft dough on your clean work surface by hand for around 7 to 8 minutes till it smooth and firm. Put the dough into a clean bowl covered with a damp napkin and leave it to rise till doubled.
  7. Set the oven to preheat to 180C. Remove the risen dough to your work surface and punch it down gently. Divide into two freehand round loaves or boules. Cut a square on the top of the loaf with a very sharp blade or non-serrated knife.
  8. Place each loaf on a baking tray lined with parchment paper and bake them for 30 to 35 minutes. Your bread should be a beautiful golden colour.
  9. Let the loaves cool properly before you slice them.

My Tip:

Though this bread tastes superb on its own I like to slather on some butter for extra indulgence!

Reviews for Rosemary and Pecorino Potato Bread (1)

Madhulata Junejaa year ago

very nice recipe rhea..glad that you shared it with all of us!
Reply