Potato & rosemary bread from Bread Revolution: Rise Up & Bake by Duncan Glendinning and Patrick Ryan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dried yeast for fresh yeast, and olive oil for rapeseed oil.

  • pixie_brsj1p on April 20, 2026

    Soft & fluffy loaf, excellent flavour, great for toasties

  • eliza on May 17, 2025

    Made another version of this as I wanted white rolls with extra protein. Flour was 400 g bread flour (Arva) and 100 g sifted red fife (Flourist). I used 1 egg from my sister’s chicks for part of the liquid. About 1.75 tsp salt and had to skip the rosemary. Will cut salt to 1.5 tsp next time. Made 9 rolls in 9” tin. Baked 450 F 15 min with steam, 3 min without steam. Great oven spring on these rolls. Note: in the posted photo, I didn’t scale them correctly so some rolls are different sizes.

  • eliza on December 15, 2023

    Another great bread recipe from this book. I made dough in the bread machine and made rolls instead of a loaf. I used dry yeast and replaced 100 g of the flour with whole red fife. Baked at 450 F fan with steam for 15 min, turning once, then a further 3 min, finally took out of pan and baked for 3 min. Lovely and light, good flavour, rose really well. Watch the salt; seems high in this book. I used less. Edited to add: made rolls for family Christmas meal and everyone loved them.

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