Potato Rosemary Breadrolls
This was meant to be my contribution to
Zorra's
new event Baking Bread Day a follow up to World Bread Day
- where bread bakers bake a themed bread for the first weekend on
each month. This month's theme was Baking with Herbs. I am a week
late for the deadline, but this was what I had planned for the
event if I got around to it.
Potato Rosemary Breadrolls. These are wonderfully flavourful and
aromatic! The aroma of rosemary infused with the flavours of tiny
roasted garlic bits all folded together into mashed potato softened
dough finished with a nice crust! I'm really pleased with it's
success - finally I've baked something that is good again! (I
became quite uninspired after my beloved dog died and it showed in
my various failed baking attempts. But I think I'm getting
better... ) These bread rolls are great to have on its own or with
your favourite bowl of soup! This recipe is from The Bread Baker's Apprentice : Mastering the Art of
Extraordinary Bread by Peter Reinhart.
I also wanted to improve on my bread scoring skills and the only
thing that came to mind when I thought last minute alternative
lamé was to use an eyebrow razor. I recently
bought a new pack so I grabbed a new (un-used) one and scored away.
The results were better than my previous attempts - the razor isn't
perfect but I guess it's a better start.
Also here's a quick and easy way to peel potato skins off boiled
potatoes - it is a breeze! The clip is in Japanese but it's pretty
self-explanatory.