Roasted Garlic Rosemary Potato Bread

So at the potluck I went to last month someone brought some amazingly delicious rosemary bread. Not sure if my love of rosemary has made it onto this blog yet- it's not as much of an obsession as ginger, but it's a flavor that makes it into much of what I bake. After tasting that bread I had to find a recipe.

This recipe from Brown Eyed Baker seemed to combine all the things I love in bread. So last weekend I baked up a batch. The result?

Yum...ish.

It was fine, just not the tastiness I was hoping for. I think it needed more salt, maybe some butter. But I'm thinking if I'd used my real mashed potatoes instead of just some leftover baked potato those flavors would've come through more. Or I could've brushed the bread with oil and sprinkled a little salt on before baking. Maybe next time.

The good news- the biga for this was the best dough I'd made since the baking hiatus- the perfect tacky but not sticky consistency.

The Bread Project Week 4: Whole Wheat Garlic No-Knead Bread

I said you'd see this again, and behold!

Recipe: Same as last week's... but different.

Changes: Substituted 2 cups of bread flour for whole wheat- or unsubstituted the 2 cups of bread flour if you're looking at the original recipe- but kept everything else the same. Even separating the dough into four rolls.

 The Result: delicious! Also, I forgot to take pictures.

Per wheat bread standards, I like it but D does not. Kept two loaves out- they went perfectly with my cold remedy of choice: rosemary onion zucchini soup.

Homemade soup + homemade bread = love.

The Bread Project Week 3: No-Knead Garlic Bread

D and I went to his sister's for a combined Mother's/Father's Day dinner. I figured it would be a good opportunity to share the bread instead of eating it all myself, ruining my whole weight loss project. It's the (not so) hidden danger of baking bread every week.

Recipe: Macheesmo's Roasted Garlic No-Knead Bread

Changes: Using all white bread flour, since D isn't a fan of whole wheat. Also, after the two hour post-shaping rise I split the dough into four pieces for smaller (faster cooking) rolls and let them rise for a half hour while the oven preheated.

Result:

At first I thought it was once again too moist but after half a roll I realized the interior was surprisingly close to a favorite garlic bread of mine: Wegman's Tuscan. The other three came up to Albany with us and were enjoyed as part of the dinner. You'll definitely be seeing this recipe again, and soon. It's well worth the extra forethought and time to roast the garlic.