Potato Rosemary Bread

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  • Serves: 2
  • Cal: 145
  • By: Tiffany Cain and Mae Schrey, Weinhard Café Dayton, Washington
Potato Rosemary Bread

Ingredients

  • Potato Mixture:
  • 3/4 cup freshly cooked mashed Washington Russet potatoes
  • 4 ounces unsalted butter, softened
  • Dough Mixture:
  • 6-1/2 cups bread flour
  • 3 to 4 tablespoons fresh rosemary, crumbled
  • 2 tablespoons sugar
  • 4 teaspoons dry instant yeast
  • 2-1/2 teaspoons salt
  • 2 cups buttermilk, room temperature
  • 2 eggs
  • Vegetable oil for coating bowl
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