| Total: | 2 hr 45 min |
| Prep: | 2 hr 20 min |
| Cook: | 25 min |
| Yield: | 2 loaves |
| Total: | 2 hr 45 min |
| Prep: | 2 hr 20 min |
| Cook: | 25 min |
| Yield: | 2 loaves |
Ingredients
- 2 scant tablespoons or 2 (1/4-ounce) packages active dry yeast
- 2 cups warm water (about 110 degrees)
- 2 teaspoons salt
- 1 tablespoon finely minced garlic
- 1 tablespoon finely chopped fresh rosemary or 1 teaspoon dried rosemary
- 1/4 cup olive oil
- 2 cups coarsely shredded raw potato
- 1 cup finely shredded or grated Parmesan cheese
- 6 to 7 cups unbleached flour
- Additional olive oil
Instructions
- In a large bowl, stir yeast into water to soften. Add salt, garlic, rosemary, olive oil, potato, cheese, and 3 cups flour. Beat vigorously for 2 minutes. Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl.
- Turn dough onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough. Place dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about 1 hour.
- Turn dough out onto a lightly oiled work surface and divide in half. Shape each half into a ball and place onto a well-greased baking sheet. Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes.
- About 10 minutes before baking, preheat oven to 375 degrees. Place a shallow pan on the bottom shelf of the oven. Just before baking, brush each loaf liberally with extra olive oil and cut a cross about 1/4-inch deep into the top. Place the bread in the oven and put 5 ice cubes into the pan on the bottom shelf. Close the door quickly to prevent steam from escaping. Bake for 25 minutes, or until the internal temperature of the loaves reaches 190 degrees. Immediately remove bread from baking sheet and cool on a rack.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 326 |
| Total Fat | 9 g |
| Saturated Fat | 3 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 3 g |
| Sugar | 0 g |
| Protein | 11 g |
| Cholesterol | 7 mg |
| Sodium | 307 mg |
| Serving Size | 1 of 14 servings |
| Calories | 326 |
| Total Fat | 9 g |
| Saturated Fat | 3 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 3 g |
| Sugar | 0 g |
| Protein | 11 g |
| Cholesterol | 7 mg |
| Sodium | 307 mg |
Reviews
This is a moist tasty, somewhat dense bread. The only change I would make the next time I make it is to shred the potato finer. The larger pieces wanted to fall out of the dough as I kneaded. I also do not recommend using dried rosemary. I could hardly taste with all of the other savory components. I think fresh rosemary (probably more than 1 T) would pop more. I also baked the bread in two greased loaf pans and they came out fine.
This is literally the most addicting bread in the world. It disappears as soon as it comes out of the oven! My family loves to dip it in olive oil with some chopped Rosemary, fresh pepper, and some salt. YOU MUST TRY THIS RECIPE!!!
Wow! Every where I take this bread it is a great hit! The dough tastes bitter, so I wasn’t sure the first time I made it until I tasted baked. Sooo yummy. One time it flopped and the bread came out really flat, but I just turned the loaves over and cut it up in squares and made garlic bread out of it, got rave reviews. The bread is very moist and tender. Delicious.
This recipe also works well if you substitute asiago cheese for the parmesan. I made a double batch to serve at an informal get-together with about 10 and most of it was gone within the hour!
If you love parmesan and rosemary, you would love this bread. Soft and tender and such great taste. What’s even better is that it was so easy to make.
I’ve never written a review before, but I just had to about this recipe! The place we rent has an old gas stove that burns everything, and I hardly ever bake anymore. I tried this recipe (which is the first time I’ve ever made bread from scratch) and it turned out perfect! It looks beautiful and tastes great, my husband and I love it. Thanks!
Excellent taste and texture, easy to prepare, and looks like a proper loaf of artisan bread should look.