Rosemary Potato Onion Bread

Rosemary Potato Bread

A mouth-watering quickbread recipe with mashed potatoes, rosemary and onions! Potato bread all on it’s own is something delicious so when you add fragrant rosemary and toasted onions you get a truly wonderful loaf of bread.

The aroma entirely on its own will drive you wild. Plus you have a great way to repurpose leftover potatoes! The bread is baked with mashed potatoes, sauteed onions and fresh rosemary using a combo of white and whole wheat flours.

The result is an incredibly tender, soft bread with great flavor. Hearty and filling. I had a slice with turkey dinner in place of the mashed potatoes and it was the perfect compliment. It is also good alongside soup, salad, eggs or with a traditional comfort meal like meatloaf.

Potato Rosemary Bread

Rosemary Potato Onion Bread

Rating: 51

Cook Time: 1 minute

Yield: 1 standard loaf

Rosemary Potato Onion Bread

A mouth-watering quickbread recipe with mashed potatoes, rosemary and onions!

INGREDIENTS:

1 + 1/4 cups unbleached all-purpose flour
1 cup 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 mashed potatoes**

INSTRUCTIONS:

  1. Preheat oven to 350 degrees F. 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. Stir in the 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 standard 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.
  5. *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 - microwave 2 medium potatoes until tender, remove skins and mash with a few drops of milk and a pat of butter.

Notes:

Adapted from King Arthur Flour

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved.

http://www.cinnamonspiceandeverythingnice.com/rosemary-potato-onion-bread/

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