If you’re looking for a nice, savory, aromatic bread, this one’s for you. I made it a couple of weeks ago and it was heavenly. I made the biga (starter) the night before, but was also charged with the added task of making some mashed potatoes as well. I got up early the next morning and busied myself with chopping fresh rosemary and roasting some garlic while the refrigerated biga got back up to room temperature. By 9am, my house was already starting to smell like Thanksgiving, and I hadn’t even baked the bread yet.
Once all the prep work was done, I combined the biga, mashed potatoes, olive oil, coarse black pepper, rosemary, salt, yeast, and more flour. After kneading the dough for a few minutes, I patted it down into a rectangle and spread the roasted garlic across the top—then continued to knead a little bit more. The formula yielded enough dough for two loaves, so I decided to make one loaf and six dinner rolls, which I baked in muffin tins.
Baking this bread made my house smell. so. good. The combination of garlic and rosemary scents made me want to roast a turkey, cook up some stuffing, and make a pumpkin pie. Definitely a great fall bread. And it looked pretty, too!
We had it with dinner that night, along with the rest of the mashed potatoes (seen in the background), and some sort of entree that I have since forgotten (not turkey). The inside of the bread was light and spongy, and we could really taste the rosemary in every bite. The crust was soft; not crunchy at all, which wasn’t really a bad thing with this particular loaf, but this continues to be an issue I have with almost all of my breads. I’m still trying to get to the bottom of that.
While this bread did require a little extra prep, it totally paid off and I would recommend the recipe in a heartbeat. Happy Early Thanksgiving!