Thursday, October 16, 2014

Rosemary Infused Oil Potato Braids for #wbd2014

Rosemary Infused Oil Potato Braids 
2 medium potatoes
2 cups water, lukewarm
5 cups bread flour
1 tsp dry yeast
1 tsp salt
1 tbsp rosemary honey
1/4 cup rosemary infused extra virgin olive oil*

* Pour the oil to a small saucepan and add 2 rosemary sprigs. Heat until it starts to simmer, then turn off the heat and let infuse for half an hour. Just before using the oil, discard the rosemary

Peel and dice the potatoes.
Pour the water in a pot and add the potatoes. Cook until very tender.
Mash the potatoes in the cooking water. Pour into a big bowl or stand mixer bowl.
Add 3 of the 5 cups of flour, the honey, rosemary oil and start mixing all ingredients.
Add the salt and the rest of the flour to form a rough mass, then beat for about 3 minutes with the dough hook until smooth. If by hand, beat with a wooden spoon and then by hand until smooth.
If still sticky, just add a few sprinkles of flour.
If using a mixer, continue mixing , adding flour if sticky until the dough will clean the sides of the bowl and form and elastic ball that will rotate with the hook (about 10 minutes).
If by hand, turn the dough onto a floured work surface and knead with the push-turn-fold procedure until dough becomes smooth and elastic.
Place the dough in a greased bowl, cover with a clean cotton dish towel and set aside to rise to double in volume, about 2 hours
Punch down the dough and place on a floured surface and divide in 2 equal pieces.
Then divide the one piece into 3 equal parts
Let rest for a few minutes and then roll each part into a strip about 14 inches long. Braid the 3 parts loosely into a loaf.
Do this for the other piece of dough.

Place braids on a cookie sheet covered with parchment paper and cover with the towel and leave at room temperature to rise for about 1 hour.
Preheat oven to 400° F 20 minutes before baking.
Bake in the hot oven for 10 minutes, then reduce heat to 350° F
(If using a convection oven, reduce heat to 50° F )
Continue baking until the braids are golden brown, for an additional 20 minutes.
If the braids appear to be browning to quickly, cover with foil.
The braids are baked when tapping the bottom crust and it make a hollow sound.
Remove the braids from the oven and place on a rack to cool

With this bread, I'm participating today to the World Bread Day 2014 #wbd2014