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