Potato, Pecorino & Rosemary bread

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Potato, Pecorino & Rosemary bread

Therapy. Google defines Therapy as “The treatment intended to relieve or heal a disorder”. Now, I know most of us need traditional therapy, myself included but what I’m talking about today, is the type of therapy found in the kitchen. Yes, many people claim (again, myself included) that cooking is therapeutic, soothing, calming, etc and sometimes I can see people rolling their eyes when they hear that. But these people have no clue. People who haven’t spent time in the kitchen because they want to, as opposed to need to, will never understand how cooking can alter your mood.

Potato, Pecorino & Rosemary bread

Chopping vegetables, stirring risotto.. there’s a certain calmness that comes over me when I do these menial tasks. But the kitchen task that is the most therapeutic to me, has to be the art of baking bread. Such a simple, humble food that delivers such amazing results, you can’t help but smile. There’s something incredibly rewarding about mixing flour, yeast, water and a few other ingredients together only to find it doubled in size an hour or two later. And then we’re not even talking about the kneading. Punching a ball of dough is not only fun but it’s also a great stress reliever. I can feel the tension in my shoulders and neck melt away while I’m kneading dough and after a few minutes, you’re left with a beautiful ball of smooth dough.

Potato, Pecorino & Rosemary bread

When the dough has risen (which still gets me excited, even though I’ve done it for years), you place it in the oven and after thirty-or-so minutes, you are met with a golden (sometimes crusty) loaf of bread. One, which when cut, releases steam and welcomes fresh, salty butter. Butter that will ooze it’s way into the holes made by the yeast. And when you take that first bite. Is there anything more glorious?

Potato, Pecorino & Rosemary bread

I know I’ve waxed lyrical about bread now but really, for me there are few things that give me the intense pleasure of baking my own and this insanely flavourful loaf is no different. I’ve wanted to bake potato bread for a really long time and finally decided to do my own version this week. I have read that adding mashed potato to the bread dough results in a soft, spongy textured bread but I wanted to add oomph with a few simple flavourings. I decided to use Pecorino as, well, I use it in everything and the rosemary because I have an abundance of it in my garden at the moment. I didn’t, however, want big rosemary needles in the bread so I decided to place a few sprigs of rosemary in the pot while the potatoes were cooking (very effective, especially as you use the cooking water as well) and then chopped another sprig into really, really tiny pieces. This, along with the Pecorino gave the bread a lovely, savoury depth which makes my mouth water just thinking about it.

Potato, Pecorino & Rosemary bread

This bread will be great as an accompaniment to grilled meats and salads this Summer or for my Northern Hemisphere readers, along a steaming bowl of soup, but I suggest you savour it as is, hot from the oven slathered with thick, farm butter.

Potato, Pecorino & Rosemary bread

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Potato, Pecorino & Rosemary bread
Potato, Pecorino & Rosemary bread
Prep Time
40 mins
Cook Time
35 mins
Total Time
1 hr 15 mins
Course: Baking, Bread
Author: Alida Ryder
  • I cup cooked potatoes cook with 2 sprigs of rosemary and reserve 1 cup of cooking water, cooled to room temperature
  • 2 x 10g sachets yeast
  • 1 teaspoon sugar
  • 1/2 cup butter melted
  • 1/4 cup olive oil
  • 3 tablespoons sugar
  • 2 eggs
  • 2 teaspoons salt
  • 1 tablespoon freshly chopped rosemary
  • 2 cups finely grated Pecorino
  • 6-7 cups flour
  1. Combine the reserved cooking water (from the potatoes) with the yeast and 1 teaspoon sugar, mix and allow to stand for 5 minutes until frothy.
  2. In a separate bowl, combine the potatoes, butter, oil, sugar, eggs, salt, rosemary and Pecorino and mix well.
  3. Add the egg mixture to the yeast mixture and mix well.
  4. Add two cups of flour and mix until the dough is sticky then add the rest of the flour cup-by-cup until you have a soft dough.
  5. Turn the dough out onto a floured surface and knead for 6-7 minutes until the dough is smooth.
  6. Place in a floured bowl and cover with a damp cloth. Place in a warm spot and allow to rise for 45 mins - 1 hour.
  7. Pre-heat the oven to 180ยฐc.
  8. After an hour, punch down the dough and divide in two round loaves. Cut a cross/square onto the top of the dough and place on a baking paper-lined baking sheet.
  9. Place in the oven and allow to bake for 30-35 minutes until the loaf is golden brown, crusty and sounds hollow when tapped at the bottom.
  10. Remove from the oven and allow to cool slightly before serving with butter.


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Showing 23 comments
  • Sue

    I am going to make this bread today with Md. Cream of Crab Soup.
    Do you use bread flour and what kind of yeast? Quick rising or regular?
    I need the therapy today! It is gloomy & rainy & I’m trying to quit smoking! UGH!

    • Alida Ryder

      I used bread flour yes and quick-rising yeast. Hope you enjoy it!

  • Lucia

    Beautifully written. I totally relate. Looking forward to making your bread.

  • Dana

    Ok, I’m the process of making the bread as we speak. So far…it’s not going well for me. My dough definitely doesn’t look light and fluffy like yours does during the rise. I don’t know what I’m doing wrong. Fresh yeast, fresh flour – I followed the instructions, I think. What am I doing wrong? It looks so good in the pictures! ๐Ÿ™‚

  • Allison T

    Looks delicious! I completely agree with the therapy of baking bread. I absolutely love baking homemade bread, I have been making all of my families bread since the beginning of the year.

  • SvetaP

    Hello! This looks amazing! One question, the potatoes…is it one cup cooked cubed potatoes?

    Thank you!


    • Alida Ryder

      Yes indeed. You can mash the potatoes as well if you like.

  • juliana

    amazing bread! im saving the recipe for my own therapy! LOL

    • Alida Ryder

      Juliana, I hope it does the same for you as it did for me. ๐Ÿ˜‰

  • Reply

    WOW! This sounds amazingly delicious! I love rosemary and pecorino romano cheese; this is a must try!

    I would like to invite you to join us at the Clever Chicks Blog Hop this week if you’d like to link up!

    I hope to see you there!
    The Chicken Chick

  • Flee

    OOOhh I so agree with you about the Therapy.. Leave me in the Kitchen for 5 hours with a glass of vino and a new recipe to try out and I am in heaven. Bread always scares me, But this looks amazing and will pluck up some courage and give it a go. Thank you! ๐Ÿ˜‰

  • Delia Jordaan

    I share your feelings abuot making bread and cooking in general. I have a love affair with my stove. This weekend I made bread sticks following Markus Farbinger’s (from ile de pain in Knysna) method of making artisan bread. It is a slightly longer proces but boy, the results were amazing. The breadsticks were so crisp on the outside and soft on the inside, I could hardly believe that I made them.

    I will definately give your recipe a go as well.

    • Alida Ryder

      Delia, please let me know what you think.

      Those breadsticks sound DIVINE!

    • leon

      Hi i am looking for the bread stick recipe ( il de pain knysna) that Delia refers to

      • Alida Ryder

        Hi Leon.

        I don’t have that recipe on Simply Delicious, unfortunately.

  • amy pangestu

    yes I shall make this soon:)
    I stumbled on your site and boy I am glad I did.
    I am a big fan of bread and always make my own bread. I havent tried this recipe. will let you know when I make it:)

    • Alida Ryder

      I hope you love it as much as I did Amy. Definitely a new favourite.

  • Sam

    Stunning pictures, and yes, I agree, baking bread has to be one of the most therapeutic of activities. This is a bread recipe I definitely want to try.

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