Monday, December 7, 2009

Potato Rosemary Bread (BBAC) and an award!

The aroma of yeast bread baking in the oven is irresistible in and of itself, but when said yeast bread has also been studded with rosemary and garlic, the smell is enough to drive you crazy with anticipation.

Such was the case with this week's Bread Baker's Apprentice Challenge recipe, potato rosemary bread. Tenderized with a significant amount of mashed potatoes, this bread makes the best dinner rolls and still remains soft for sandwiches the next couple of days.

I made half of the recipe into rolls and the other half into a stand-alone loaf. I was more than pleased with the way the loaf turned out this time, but have to admit that this was the second time I attempted this recipe. The first time around I used regular bread flour and I didn't get the rise I'd hoped for, so on the second try I used high gluten (Sir Lancelot) flour and it made the world of difference. Also, instead of refrigerating my biga overnight as suggested, I mixed it late in the evening and just let it sit on the counter. That enabled me to get the bread into the oven much quicker the next day and we were able to have fresh rolls with our lunch.

This is a fantastic recipe and enough of a reason to purchase the book even if you're not interested in any of the other formulas. I'll be repeating this one often.

Also, I'm really excited and honored to have been presented the Neno's Award by Barbara of Barbara Bakes. I've followed her blog for quite some time now and am always inspired by her creativity and glorious sweets. I'd like to pay it forward by passing this award along to June of Jbug's Kitchen Antics and Joanne, of Moogie & Pap. Both of these ladies have become dear blogging friends and I'm always impressed with the detail and level of their cooking expertise. Congratulations gals!
Neno’s Award—-Rules and Regulations
1. As a dedication for those who love blogging and love to encourage friendships through blogging.
2. To seek the reasons why we all love blogging.
3. Put the award in one post as soon as you receive it.
4. Don’t forget to mention the person who gives you the award.
5. Answer the award’s question by writing the reason why you love blogging.
6. Tag and distribute the award to as many people as you like.
7. Don’t forget to notify the award receivers and put their links in your post.

My reason for loving blogging? It started out as a way to save my recipes for the future and ended up helping me live and love my life in the present. I've met so many new friends and have been so impressed with the genuine kindness and helpfulness of the food blogging community. Thank you all for your friendship and continued support.

15 comments:

June said...

Mags, thank you so much for the award. I'm speechless and we both know that doesn't happen often. I appreciate your friendship more than you know. I'm the lucky one. BTW, that pic of the roll with the hunk a butta' on it...can I have one?

Barbara Bakes said...

You are amazing! I love that you have your post up already! How wonderful to have fresh rolls with your lunch. The rolls look fabulous!

annie said...

Your rolls sound good - I plan to try them later this week. thanks.

Amanda said...

oh Mags, those are BEAUTIFUL! Love that tea towel too :)

Cathy (breadexperience) said...

Wow! Your rolls and the loaf look wonderful! I had thought about making rolls myself but opted for the 2 loaves. Mmmmmm....delicious!

Rosemary & Garlic said...

These are definitely one of my favorites. Made them again without the rosemary for rolls, delicious. Good idea, leaving it on the country overnight. I hate waiting for the chill to come off in the morning.

Megan said...

These rolls look fabulous! Sending it to the printer right now!

Megan said...

Hey wait, there is no recipe. Guess I'll have to buy the book. LOL

Frieda said...

Stuffed with rosemary and garlic? Wow. I'm impressed. You are learning so much in each attempt! I've added 1-2 T. of vital wheat gluten to my all purpose flour to achieve the same results as the high gluten specialty flours and it seems to work. I can't wait to get started on this bread....I can almost smell it ~

Moogie said...

Ahhh.... shucks.... Mags.

Sniff, sniff, you brought a tear to these old eyes.

By the way, the bread as always looks divine.

Mags said...

June and Moogie: Congrats again. You're both deserving of the award.

Barbara: I'm one speedy chick!

Annie: Thanks!

Amanda: Thank you so much!

Cathy: This was a great recipe wasn't it.

Rosemary: One of my favorites too, for certain.

Megan: Sorry about that. We're not supposed to post the recipe on our blogs. Thanks for commenting!

Frieda: I wondered about adding the wheat gluten. It worked so well on the rise for my Thanksgiving rolls. Thanks for mentioning it here. Now I can quit buying that high-dollar Sir Lancelot flour!

lakegirl said...

Another fabulous baking post! Those rolls look so yummy! Congratulations on your award!

Jen @ My Kitchen Addiction said...

Yum! Very pretty bread... Sounds like it would be delicious with some soup!

Cindy said...

Congratulations on your award. that is very special.

Your buns look amazing. Thanks for the tip on using high gluten flour. I'll be sure to do that whe I get to this one. I'm a little behind due to my holiday baking. I bake as gifts for about 40 people!!

ap269 said...

Congratulations on your award! Your rolls look nice. I agree, the smell was heavenly, but I didn't really like the flavor. So I won't make this one again :-(.