Potato rosemary bread
By VicentaLakin
The role of mashed potatoes in bread is similar to that of seeded soup, which increases the moisture of bread, with a very soft and elastic taste, and the potato appears to have become a natural emulsifier, increasing the taste of bread completely. Rosemary's scent is fresh with fresh potatoes, saliva and long...
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Steps for Potato rosemary bread
1
Potatoes are boiled and crushed to the ground and put in hot。
2
All dry materials are mixed, with potatoes mashed, egg fluids and choice of hairdresser and noodles。
3
Put butter, olive oil, rosemary in pieces and continue to rub。
4
The noodles are sprained to pull out the film。
5
The pasta is almost 1.5 times bigger。
6
Squeeze the noodles with small hands to remove bubbles and roll round。
7
The number of copies required to split the dough is 15 minutes loose after the roll。
8
The operating table is powdered, with one of the lasagna lightly pressured into a circle, with a discount of 30%。
9
Noodles are folded down and growing strips。
10
The plastic face is placed in the oven and the final fermentation takes about 30 minutes。
11
Bread scavenging with a sharp knife and sifted with flour。
12
Put rosemary branches on the bread。
13
The oven is preheated at 200 degrees, with mid-level baking for 30 minutes to show a beautiful baking out of the oven。