Potato and Rosemary Bread

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash 300 g potatoes and cook in boiling water for about 20 minutes. Drain, rinse with cold water and peel. Mash the potatoes with a potato masher while still hot. Let them cool down. Wash the rosemary, dab dry, remove the needles and chop finely

2. 2

   Mix both types of flour, baking powder, rosemary, except for 2 tablespoons, salt and paprika in a large bowl. Wash, peel and finely grate 300 g potatoes. Squeeze the grated potatoes. Add grated and mashed potatoes to the flour mixture, add milk, knead with the dough hooks of the hand mixer or with your hands to a smooth dough

3. 3

   Form the dough into a round loaf on a work surface dusted with flour. Place on a baking tray lined with baking paper. With a sharp knife, cut the upper third of the loaf into a 2 cm deep cut all around. Sprinkle with sea salt and the remaining rosemary. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 50-55 minutes. If necessary, cover with foil after approx. 45 minutes. Let it cool down on a cake rack

4. 4

   Waiting time approx. 30 minutes

Nutrition Facts

KCAL
110 kcal

CARBS
22 g

FATS
1 g

PROTEINS
4 g