I was excited to make Bread #28 of the BBA Challenge – a potato rosemary bread – because all of the other fellow bakers were so enthusiastic about it (just to cite a few: Kelly: “extraordinary and worth repeating”, Daniel: “like a savory cake made with flour, yeast, water, and salt”, Mags: “this bread makes the best dinner rolls”, Paul: “it’s incredibly yummy”). I just had made the really yummy Portuguese Sweet Bread before, so my expectations were pretty high.
If you have glanced at my sidebar, you might have noticed that this bread is among those ones, that I most likely won’t repeat. What? The introduction sound so positive, you might think. Well, yeah, I guess, my expecations were too high. The smell was indeed incredible: this rosemary garlic scent filled the whole house; even the next morning you could smell it. But the flavor was disappointing. It was so ordinary. Besides, I really hated the greasy feel – I don’t like touching greasy things. So why did you brush it with olive oil at all, you might ask? Well, I don’t know. Because the recipe called for it…. I guess, I should use my common sense next time and not do something that I know I don’t like! The crust and crumb looked beautiful, though. I forgot to take a picture of the loaf (there is one of the loaf’s crumb, though), but you can admire the crust of the dinner rolls (I had made one loaf and 9 dinner rolls). In fact, it got eaten (so it wasn’t really bad), but neither my kids, nor my hubby and I were big fans of this bread, so I was glad when it was all gone.