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Monday, March 31, 2008

Potato Rosemary Bread

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This bread is so good that I think I want to make it....mmmmm!


2 ¾ c. flour
1 Tbsp yeast
1 Tbsp sugar
1 tsp salt
1 Tbsp fresh rosemary
¾ c. milk
½ c. water
½ c instant potato flakes
2 Tbsp olive oil

Combine 1 ½ c. flour, undissolved yeast, sugar, salt & rosemary. Heat milk, water, potato flakes, & oil until warm, but not boiling. Stir into dry ingredients. Stir in enough flour to make a soft dough. Knead lightly on floured surface until smooth and elastic, about 5 min. Cover and let rest for 10 minutes. Roll into an 11 x 7 inch rectangle. Roll up tightly. Pinch seams together. Place seam side down in greased loaf pan. Cover and let rise 20-40 minutes or until doubled. Bake at 375 degrees for 25-30 min. Remove from pan to cool.

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