Rosemary Potato Onion Bread

This is a mouth-watering quickbread recipe for Rosemary Potato Onion Bread. Potato bread all on it’s own is something delicious. When you add fragrant rosemary and toasted onions you get a truly wonderful loaf of bread. The aroma entirely on its own will drive your senses wild with desire.

The bread is baked with mashed potatoes, sauteed onion and fresh rosemary using a combo of white and whole wheat flours. I adapted a King Arthur Flour recipe – the original recipe would not come together as written – my dough was dry and clumpy…But I still love King Arthur. I have about 20 of their recipes marked and every time I visit the site I find another ~~one~~ two to try.

This is an incredibly tender, soft bread with great flavor. It’s hearty and filling. And slightly addictive. I had a slice with turkey dinner in place of the mashed potatoes. It was the perfect compliment. It would also be good served with soup, salad, eggs or with a traditional comfort meal like meatloaf.

Rosemary Potato Onion Bread

(adapted from King Arthur Flour)

1 + 1/4 cups Unbleached All-Purpose Flour

1 cup King Arthur White Whole Wheat or Whole Wheat Flour

2 + 1/2 teaspoons Baking Powder

3/4 teaspoon Salt

1 tablespoon sugar

2 Eggs

2 tablespoons Butter, melted and cooled

1 cup Sour Cream*

1/2 cup Milk

1 cup diced, sauteed Onions**

2 tablespoons Rosemary, fresh, chopped

1 cup unseasoned Mashed Potatoes***

1. Preheat oven to 350 degrees. In a medium-sized mixing bowl, whisk together the flour, baking powder, salt and sugar.

2. In a separate medium bowl whisk the eggs and add melted butter, sour cream and milk. Whisk. Stir in sauteed onions and rosemary.

3. Stir the liquid ingredients and the potato into the dry ingredients, mixing just till thoroughly combined. Spoon the batter into a lightly greased 8 1/2 x 4 1/2-inch loaf pan.

4. Bake the bread about 1 hour, or until it’s a very light golden brown, and a cake tester inserted into the center of the loaf comes out clean. Remove the loaf from the oven, and after about 5 minutes, remove it from the pan and place it on a rack to cool. To slice – cut gently using a serrated knife – the bread is very tender.

*Regular or light sour cream. Non-fat will negatively affect the texture of the bread.

**Saute 1 cup diced onion in 2-3 tablespoons Olive oil until they are tender and start to brown. Add Rosemary and cook for additional 2-3 minutes. Cool.

***If you don’t have mashed potatoes already made microwave 2 medium potatoes until tender, remove skins and mash with a few drops of milk and a pat of butter.

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Comments

Jennifer@womanvfood says:

05/09/2011 at

You're making me drool over here!

Mo says:

05/09/2011 at

Oh my gosh, this looks so soft! I love rosemary in bread; it's so decadent.Have you tried Peter Reinhart's potato-rosemary bread? It's fantastic and your bread reminds me of it. :)

PJH says:

05/09/2011 at

LOVE your pictures – I want to run right into the kitchen right now and make this, only I already have a full day's worth of goodies scheduled. I'm glad you were able to adapt it to work for you – and glad you still love us anyway… Cheers – and thanks for the kind words. PJ Hamel, King Arthur baker/blogger