Ring A Ring Of Rose(mary)!
Rosemary & Potato Ring
In preparation for our delayed St. Patrick's Day celebration and our Irish Stew, we thought we'd have a go at something that seems fitting to mop up the last bits that will be in our bowls. Step forward Jack's (of Bake with Jack fame!) Rosemary & Potato ring.
Start by making your mash. We did this the night before and brought our 100g's up to room temperature. Mix all your dry ingredients, including your potato, in a large bowl before adding your water. Do not fear the slightly dry and stiff dough!
Knead well for 10-12 minutes then place in a covered bowl to prove until doubled in size. Knock back and turn out onto a floured surface before shaping into a long sausage, dusting with flour and laying in a ring on a baking sheet (with parchment or a liner). Cover with a damp cloth and leave again for 30-45 minutes.
Once risen again it's time to snip your loaf. Now Jack makes this look ridiculously simply in his accompanying video and it is, sort of, however, our ferociously warm kitchen meant that we over-proved a little and our ring started to deflate a little with each cut but then that's just baking!
Bake in a pre-heated oven at 220 degrees fan for 10 minutes before lowering the temperature to 180 and cooking for a further 20 minutes. Despite our initial deflation the resulting ring isn't too shabby.