Potato Rosemary Bread

What's not to love about bread...any kind of bread, right? I was inspired to come up with a Potato Rosemary Bread recipe after trying a loaf from Fred Meyer that was delicious! The great thing about making your own is you can control how much rosemary flavor you want in your bread.. I tend to go for the full flavor!

My favorite is to dip the warm bread into a nice bowl of O'Bradys Potato Soup...so good! The bread also goes great with any soup, pasta or just by itself.

Start by boiling a couple medium potatoes in cold water. Be sure to reserve about 1 cup of the cooking liquid for a later use.

Mash your potatoes with a fork or potato masher and measure out 1 cup. Set aside to cool to 110° to 115°.


Add yeast and sugar to the reserved potato liquid. Let yeast dissolve for 5 minutes, until yeast mixture has a foam on the top.



Pour yeast mixture into mixing bowl and add reserved mashed potatoes, butter, honey, oil, eggs, salt, rosemary and 1-1/2 cups flour; beat until smooth.


Stir in just enough of the remaining flour to form a soft dough.


Looks ready to knead!


Turn dough onto floured surface and knead 6-8 minutes. Place dough into greased bowl and let rise until double, about 1 hour.


Punch dough down and divide in half. Place a piece of parchment paper onto 2 cookie sheets. Place one half of dough onto parchment paper and form into a long loaf; repeat with second half. Let rise for another 30 minutes.

Score bread by making 3 long diagonal cuts on the top of the bread. Cuts should not go all the way through but just slice the top of the bread.

Bake at 400° for about 20 minutes or until golden brown.

Cool slightly or completely, slice and Enjoy! So nummy!

Printable Recipe