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)
- Boil the potato in cold water till soft. Drain and reserve the potato water.
- Blend the flour, yeast, rosemary, salt and mix well.
- Add the potatoes, olive oil and enough of the potato water to bring the dough together.
- Kneed for about 10 minutes.
- Set in a bowl and cover and leave in a warm place until dough doubles in size (hour or so).
- Kneed the dough and place on a floured baking tray and allow to re prove for about 30 minutes. Preheat oven to 220C.
- Bake in oven for about 20-25 minutes until golden.