Comments on: potato rosemary bread http://smittenkitchen.com/2007/04/pettiness-and-panmarino/ Sat, 11 Feb 2012 18:32:23 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Harriet http://smittenkitchen.com/2007/04/pettiness-and-panmarino/#comment-1262732 Harriet Tue, 06 Dec 2011 15:25:18 +0000 http://smittenkitchen.com/2007/04/pettiness-and-panmarino#comment-1262732 I'm thinking of making this bread as a gift for my mother-in -law, but I'll probably need to make it a day in advance. Do you know if it will keep well? Or do you have any other suggestions for savory gift-breads? Thanks! I’m thinking of making this bread as a gift for my mother-in -law, but I’ll probably need to make it a day in advance. Do you know if it will keep well? Or do you have any other suggestions for savory gift-breads? Thanks!

]]> By: Rachel http://smittenkitchen.com/2007/04/pettiness-and-panmarino/#comment-831679 Rachel Wed, 10 Aug 2011 04:03:30 +0000 http://smittenkitchen.com/2007/04/pettiness-and-panmarino#comment-831679 I see that in comment 30 you already addressed this issue....but I would recommend not using leftover mashed potatoes that have a lot of butter and milk in them. I made this recipe two days in a row (I just couldn't stand to see the rest of the biga go to waste!). The first day, I boiled up a potato and just mashed it as is and then the next day we had actual buttery, delicious mashed potatoes with dinner so I saved a cup of those. The dough was a lot wetter and wasn't as easy to work with (the first dough just felt better). The final product was still good but the first ones with the boiled potato turned out much better for me. I see that in comment 30 you already addressed this issue….but I would recommend not using leftover mashed potatoes that have a lot of butter and milk in them. I made this recipe two days in a row (I just couldn’t stand to see the rest of the biga go to waste!). The first day, I boiled up a potato and just mashed it as is and then the next day we had actual buttery, delicious mashed potatoes with dinner so I saved a cup of those. The dough was a lot wetter and wasn’t as easy to work with (the first dough just felt better). The final product was still good but the first ones with the boiled potato turned out much better for me.

]]> By: Sarah McWeschler http://smittenkitchen.com/2007/04/pettiness-and-panmarino/#comment-631856 Sarah McWeschler Tue, 03 May 2011 23:35:11 +0000 http://smittenkitchen.com/2007/04/pettiness-and-panmarino#comment-631856 I made this for Easter dinner and it was amazing! The compliments are still rolling in! I did want to say that it was an unusually hot day and my bread rose a TON, the when I deflated it and divided it into two rolls for the second rising the two loaves pretty much became puddles on my baking sheets and rose not at all. I put them in the refrigerator when it looked like they might actually become liquid (for 20 minutes-ish). I decided to bake them any way and see what happened, figuring even if it wasn't ideal, it should still be tasty and they perked right up in the oven-- awesome! So, not sure if I had too much liquid/not enough flour, or if the incredibly hot and humid day did it, but the bread still turned out perfectly and was just fantastic! I made this for Easter dinner and it was amazing! The compliments are still rolling in! I did want to say that it was an unusually hot day and my bread rose a TON, the when I deflated it and divided it into two rolls for the second rising the two loaves pretty much became puddles on my baking sheets and rose not at all. I put them in the refrigerator when it looked like they might actually become liquid (for 20 minutes-ish). I decided to bake them any way and see what happened, figuring even if it wasn’t ideal, it should still be tasty and they perked right up in the oven– awesome!

So, not sure if I had too much liquid/not enough flour, or if the incredibly hot and humid day did it, but the bread still turned out perfectly and was just fantastic!

]]> By: emma http://smittenkitchen.com/2007/04/pettiness-and-panmarino/#comment-400606 emma Tue, 22 Jun 2010 23:43:02 +0000 http://smittenkitchen.com/2007/04/pettiness-and-panmarino#comment-400606 i'm in the middle of making this right now - just set it aside for the first rise.... my dough was way too sticky! i ended up adding nearly a cup of flour and kneading and kneading and kneading - just about double the time in the kitchenaid (thank god, not my arms). any ideas as to why it was so moist? i'm baking in phoenix, where it's 107 degrees and dry outside. my suspect is the mashed potato - all i had on hand was a large russet, which may have held more moisture after the boil and mashing? although i checked some mashed potato recipes which said russets were fine to use. i've had fabulous luck with all the recipes on your site so far...hopefully it will turn out okay! it sure smells good.. :-) i’m in the middle of making this right now – just set it aside for the first rise…. my dough was way too sticky! i ended up adding nearly a cup of flour and kneading and kneading and kneading – just about double the time in the kitchenaid (thank god, not my arms). any ideas as to why it was so moist? i’m baking in phoenix, where it’s 107 degrees and dry outside. my suspect is the mashed potato – all i had on hand was a large russet, which may have held more moisture after the boil and mashing? although i checked some mashed potato recipes which said russets were fine to use. i’ve had fabulous luck with all the recipes on your site so far…hopefully it will turn out okay! it sure smells good.. :-)

]]> By: Kari http://smittenkitchen.com/2007/04/pettiness-and-panmarino/#comment-400589 Kari Tue, 22 Jun 2010 22:10:24 +0000 http://smittenkitchen.com/2007/04/pettiness-and-panmarino#comment-400589 I live in the Arctic....I'm confused as to what biga is. I live in the Arctic….I’m confused as to what biga is.

]]> By: deb http://smittenkitchen.com/2007/04/pettiness-and-panmarino/#comment-382742 deb Wed, 19 May 2010 14:00:06 +0000 http://smittenkitchen.com/2007/04/pettiness-and-panmarino#comment-382742 Jasmine -- I bet you could use either! But for me, I just smashed up a boiled one. Jasmine — I bet you could use either! But for me, I just smashed up a boiled one.

]]> By: Jasmine http://smittenkitchen.com/2007/04/pettiness-and-panmarino/#comment-382739 Jasmine Wed, 19 May 2010 13:47:57 +0000 http://smittenkitchen.com/2007/04/pettiness-and-panmarino#comment-382739 Hi Deb. I am fairly new to your website and LOVE IT!!! I haven't commented before, but I have a question that I am surprised wasn't asked in any of the previous comments. I know you made this 3 years ago, hopefully you may remember. The recipe calls for 1 cup of mashed potatoes. Is that supposed to mean just boiled potatoes that have been mashed or actual mashed potatoes that have butter, milk, and salt already in them? Hi Deb. I am fairly new to your website and LOVE IT!!! I haven’t commented before, but I have a question that I am surprised wasn’t asked in any of the previous comments. I know you made this 3 years ago, hopefully you may remember. The recipe calls for 1 cup of mashed potatoes. Is that supposed to mean just boiled potatoes that have been mashed or actual mashed potatoes that have butter, milk, and salt already in them?

]]> By: Christine B http://smittenkitchen.com/2007/04/pettiness-and-panmarino/#comment-123937 Christine B Mon, 28 Jul 2008 13:44:52 +0000 http://smittenkitchen.com/2007/04/pettiness-and-panmarino#comment-123937 I made this over the weekend. Things I'm afraid to make but would like to make - bread. I've made it twice, once was a total disaster and once was just ok. Both were quick and supposedly easy recipes. I decided I wanted to eat this - So I started the biga on Friday and by 3 o'clock on Saturday, I had a ton of beautiful bread. And even better, it actually tasted like I had bought it from a nice bakery! The recipe was intense, but easy to follow. The only thing - How do you shape a boule and the rolls? Mine came out a tad lop-sided. I made this over the weekend. Things I’m afraid to make but would like to make – bread. I’ve made it twice, once was a total disaster and once was just ok. Both were quick and supposedly easy recipes. I decided I wanted to eat this – So I started the biga on Friday and by 3 o’clock on Saturday, I had a ton of beautiful bread. And even better, it actually tasted like I had bought it from a nice bakery! The recipe was intense, but easy to follow. The only thing – How do you shape a boule and the rolls? Mine came out a tad lop-sided.

]]> By: Jennie http://smittenkitchen.com/2007/04/pettiness-and-panmarino/#comment-107837 Jennie Thu, 10 Apr 2008 01:27:04 +0000 http://smittenkitchen.com/2007/04/pettiness-and-panmarino#comment-107837 Huh, I really wish I'd seen this post a few months earlier. I was desperately looking for a rosemary potato bread recipe and ended up having to create one of my own. Next time I'll be sure to searc the Smitten first before embarking on a new recipe. :) Here's mine in case you're curious to compare...no biga in mind though. http://straightfromthefarm.wordpress.com/2008/02/08/rosemary-olive-oil-bread/ Huh, I really wish I’d seen this post a few months earlier. I was desperately looking for a rosemary potato bread recipe and ended up having to create one of my own. Next time I’ll be sure to searc the Smitten first before embarking on a new recipe. :) Here’s mine in case you’re curious to compare…no biga in mind though. http://straightfromthefarm.wordpress.com/2008/02/08/rosemary-olive-oil-bread/

]]> By: Randi http://smittenkitchen.com/2007/04/pettiness-and-panmarino/#comment-26003 Randi Fri, 13 Apr 2007 01:47:28 +0000 http://smittenkitchen.com/2007/04/pettiness-and-panmarino#comment-26003 Peter's breads are amazing, he's a great teacher. If you want another great bread, his foccacia( from an Aug 2004 issue of Fine Cooking) is fabulous. There is very little hands on time( its in the fridge for 24hrs)to this bread. Its the best foccacia I've made. Peter’s breads are amazing, he’s a great teacher. If you want another great bread, his foccacia( from an Aug 2004 issue of Fine Cooking) is fabulous. There is very little hands on time( its in the fridge for 24hrs)to this bread. Its the best foccacia I’ve made.

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