Rosemary Olive Oil Potato Bread

Rosemary Olive Oil Potato Bread
I have made this bread two weeks in a row now and plan on continuing the trend. It’s one of the best breads I’ve ever made. The recipe comes from Straight from the Farm, via my friend Katie. Katie talked about this bread with enough enthusiasm that I knew I had to make it. And considering that rosemary is the one plant in my little herb garden that I haven’t managed to kill yet, it seemed to be perfect timing. I’m so glad I tried it, and like I said above, this bread is sure to make it into the regular rotation.

Rosemary Olive Oil Potato Bread
The potato in the bread keeps it amazingly soft and easy to slice, and the rosemary and olive oil give it a great flavor. We’ve used this bread for sandwiches and paninis, eaten it toasted with butter, and my personal favorite, spread with butter while it’s still warm from the oven. You really can’t go wrong, and best of all, this bread is actually fairly easy to make (especially if you use the potato flake substitution listed below!) Mike came home last week and saw this bread on the counter and his first words to me were: “Oh good, you made more bread!” Now that’s what I call a winning recipe. :)

Rosemary Olive Oil Potato Bread

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Rosemary Olive Oil Potato Bread

Yield: 1 large loaf or 2 small loaves

Ingredients:

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.

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39 Responses to “Rosemary Olive Oil Potato Bread”

  1. 1

    JulieD — September 22, 2011 @ 4:23 am

    Love this, Megan! I need to make more bread at home. I love rosemary, olive oil & potatoes…what more to love?

  2. 2

    Stephanie — September 22, 2011 @ 5:56 am

    This looks outstanding… I love rosemary bread!

  3. 3

    StephenC — September 22, 2011 @ 11:49 am

    I’m going to forward this to my partner, Peter. He is a baker (I am not) and I know how much he would enjoy making this. Thanks.

  4. 4

    Karly — September 22, 2011 @ 12:40 pm

    Ooh, I love that it’s got potatoes in there! Looks delish!

  5. 5

    Cara — September 22, 2011 @ 12:47 pm

    I’m not a potato person and never one to make bread – but this sounds so good! I’d love to give it a shot with sweet potatoes too, for a little something different.

    • megan replied: — September 22nd, 2011 @ 12:53 pm

      oooh. sweet potatoes! Good idea! :)

  6. 6

    KC Quaretti — September 22, 2011 @ 2:05 pm

    Oh this bread looks so good. I am going to roast some potatoes today with the plan on trying it tomorrow! can’t wait!

  7. 7

    Lana @ Never Enough Thyme — September 22, 2011 @ 2:19 pm

    Wow, this bread sounds just delicious! I used to make my own bread but haven’t don it in a while. I think is just the recipe to get me back into bread making.

  8. 8

    Sommer@ASpicyPerspective — September 22, 2011 @ 2:31 pm

    Oh honey, homemade potato bread gives me the shakes! LOVE IT. :)

  9. 9

    Heather | Farmgirl Gourmet — September 22, 2011 @ 3:07 pm

    Gorgeous bread Megan – and I love the new site design. I can almost smell the bread baking. Mmmmm Great recipe!!

    ~H

  10. 10

    Alison @ Ingredients, Inc. — September 23, 2011 @ 1:23 am

    Love this one!

  11. 11

    Miss @ Miss in the Kitchen — September 23, 2011 @ 3:14 am

    That is a gorgeous loaf of bread! I love potato bread, it is so moist and delicious, I will have to try this.

  12. 12

    Charlie — September 23, 2011 @ 3:55 am

    I buy a potato rosemary bread at the grocery store and it is my favorite bread! I’ve been looking for a recipe to try making it myself, yours looks perfect!

  13. 13

    Barbara — September 24, 2011 @ 1:07 am

    Oh I’d love to make this. I bet that rosemary would be wonderful and the fragrance while baking must have been a delight!

  14. 14

    Sarah K. @ The Pajama Chef — September 24, 2011 @ 6:59 pm

    this sounds so yummy! perfect for fall.

  15. 15

    Vanilla Lemonade — September 29, 2011 @ 12:13 am

    I love potato rosemary bread- …I see a thanksgiving sandwich in my future!

  16. 16

    Curt — October 3, 2011 @ 2:14 am

    Oh, that looks so nice and soft! I love potato bread.

  17. 17

    Beth — October 5, 2011 @ 4:23 pm

    This looks great!

  18. 18

    Allison — October 10, 2011 @ 1:40 am

    I made it this afternoon and it is absolutely delicious! It was very easy, too!

    • megan replied: — October 10th, 2011 @ 1:50 am

      I’m so glad it turned out well and that you liked it :) Thanks for letting me know!

  19. 19

    Dawn — October 13, 2011 @ 2:20 pm

    any chance you can make it in a bread machine?
    sounds terrific!

    • megan replied: — October 13th, 2011 @ 2:22 pm

      I don’t have much experience with bread machines so I’m not sure. If you google a potato bread bread machine recipe and see how it’s done you could probably do the same thing with this recipe, if that makes sense. Let me know if you try it!

  20. 20

    Cat Davis - Food Family Finds — October 19, 2011 @ 4:28 pm

    I’ve never had potato bread before but that looks darn good!

  21. 21

    Helen — October 25, 2011 @ 10:40 am

    I made this loaf in the breadmaker and its soft and yummy! I halved the recipe and placed all the wet ingredients in first, then finished off with the flour and yeast on top, and pressed start. 3 hours later and I have a loaf! I love my breadmaker! Thanks for sharing the recipe…

    ps: the hardest part of the recipe was mashing the potato! the rest was easy!

    • megan replied: — November 6th, 2011 @ 8:20 am

      Sorry for the late reply! I’m so glad you liked the bread and thanks for the tips on how to make it work in the breadmaker!

  22. 22

    Willa@ArmstrongFamilyFare — November 16, 2011 @ 9:21 am

    Your bread is gorgeous! Thanks for sharing the recipe. I haven’t tried to make potato bread yet, but you may have convinced me to do so!
    Willa

  23. 23

    Michelle — December 5, 2011 @ 11:04 pm

    I just found your site through Google. I made this bread for tonight’s dinner, and my family DEVOURED it!! :) It is definitely going in my “make over & over” file. Thanks for posting this!

    • megan replied: — December 6th, 2011 @ 6:09 am

      I’m so glad you liked it! Thanks for taking the time to leave a comment to let me know how it turned out :)

  24. 24

    sophistimom — February 6, 2012 @ 11:50 pm

    Yum. My kids and I always gobble the La Brea Rosemary Olive Oil bread. Now I want to try your recipe. It looks beautiful.

  25. 25

    Sarah — February 20, 2012 @ 9:27 am

    We ran out of sandwich bread and it’s just way too cold to go to the store to buy some, so I made this first thing this morning. I was worried because my dough seemed a little dry but it turned out fantastic! Made it with the potato flakes I used to make the gnocchi! I had no idea what to do with the rest of them and then I found this recipe. Thank you! I am turning into a What’s Megan Making fanatic!

    • megan replied: — February 22nd, 2012 @ 6:15 am

      I love that you made bread instead of running to the store, that’s what I would have done too! :) I’m so glad you liked this bread – it’s one of our favorites! :)

  26. 26

    Rosemary Olive Oil Potato Bread | Mom Makes… — May 2, 2012 @ 3:23 pm

    [...] 0 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 [...]

  27. 27

    Mayuri Patel — July 23, 2012 @ 3:09 pm

    Hi Megan, I tried out your recipe for rosemary potato bread today, and it turned out really soft and yummy. My husband loved it. It was very easy to make the bread. I used the water I boiled the potato in. Now instead of buying this bread at the bakery which is quite expensive I can bake my own. Thanks.

    • megan replied: — July 24th, 2012 @ 6:35 am

      I’m so glad you liked it! Thanks for letting me know how it turned out :)

  28. 28

    Joann Jozwiak — July 24, 2012 @ 1:52 pm

    I tried this bread to take to a get-together. Don’t know if it was the heat and humidity in my kitchen or the flour or my potato, but the dough was very soft. Decided to add just a bit more flour. It rose fine, and I formed my loaf, but it was still soft. You would think I had never made bread before that I wasn’t sure it needed more flour. Anyway, after the second rise, I knew it was going to be a flattish ciabatta shape, which is not really what I wanted. So, I cut the dough in half and shaped the sticky little soft dough into blobs and plopped them into bread pans. They rose again fine and I baked them. Well…this is now my favorite bread recipe. It had great taste and a perfect open crumb. Absolutely delicious. Everyone at the carry-in LOVED this bread. Thanks for the recipe!

    • megan replied: — July 24th, 2012 @ 6:44 pm

      I’m so glad you liked it! When I started reading your comment, I thought oh no, but then I was pleasantly surprised. :) Thanks for commenting! :)

  29. 29

    Kristi Brunworth — December 13, 2012 @ 4:48 pm

    just made this bread….and it is absolutely melt in your mouth fabulous!! :)

    • megan replied: — December 14th, 2012 @ 7:17 am

      I’m so glad you liked it! This is one of our favorites :)

  30. 30

    Joann Jozwiak — August 15, 2013 @ 12:30 am

    Made rolls from this recipe today. 15 rolls made in a 9x13ish pan. Baked for about 18-20 minutes. GREAT!

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