Wednesday, 19 May 2010

Rosemary and Olive Oil Bread




Rosemary is a herb associated with remembrance and traditionally used in baking cakes for funerals. I was testing a recipe today for a course I am teaching at the week end. Synchronistically my very favourite aunt died early this morning. A long life, lived to the absolute maximum, who could out party many a fifth her grand age. And so I baked this loaf for the Morandi matriach, who was Pauline Lipinska.

The recipe is a triumph. The potato water makes a super light and flavourful loaf.
  • 400g strong white flour
  • 1st dried instant yeast
  • 2 Tbsp rosemary stripped and chopped
  • 1 tsp sea salt flakes
  • 4 Tbsp good olive oil
  • 200g potatoes peeled and sliced
  • 150ml potato water (approx)
  1. Boil the potato in cold water till soft. Drain and reserve the potato water.
  2. Blend the flour, yeast, rosemary, salt and mix well.
  3. Add the potatoes, olive oil and enough of the potato water to bring the dough together.
  4. Kneed for about 10 minutes.
  5. Set in a bowl and cover and leave in a warm place until dough doubles in size (hour or so).
  6. Kneed the dough and place on a floured baking tray and allow to re prove for about 30 minutes. Preheat oven to 220C.
  7. Bake in oven for about 20-25 minutes until golden.

2 comments:

  1. Lovely pic of some very yummy looking bread. I love anything that involves potatoes.
    I am sorry about your Aunt. It sounds like she was a grand lady.

    ReplyDelete
  2. Brenda, thanks. She was jet set at 89! She flew over from Canada for my dad's party, felt unwell and didn't come, and dead 5 days later. She didn't suffer and was going at 90 mph till last Thursday. What an innings, a really great spirit.

    ReplyDelete

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