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Potato Rosemary Bread

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Potato Rosemary Bread

Ingredients

  • 1 1/2 cups (7 oz.) biga (this recipe makes a 16 ounce biga; i halved it and deemed it close enough)
  • 3 cups plus 2 tablespoons (14 oz.) unbleached high-gluten or bread flour
  • 1 1/2 teaspoons (.38 oz) salt
  • 1/4 teaspoon (.03 oz) black pepper, coarsely ground (optional)
  • 1 1/4 teaspoons (.14 oz) instant yeast
  • 1 cup (6 oz.) mashed potatoes
  • 1 tablespoon (.5 oz.) olive oil
  • 2 tablespoons (.25 oz.) coarsely chopped fresh rosemary
  • 3/4 cup plus 2 tablespoons to 1 cup (7 to 8 oz.) water, at room temperature (or warm if the potatoes are cold)
  • 4 tablespoons (1 oz.) coarsely chopped roasted garlic (optional)
  • semolina flour or cornmeal for dusting
  • olive oil for brushing on top
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Published 2014-09-09 13:02:42 (2 years ago).

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