Tuesday, April 2, 2013
Rustic Potato Loaves
I just barely made this one. We just had spring break; we had company; we traveled; and I honestly thought I had another week to do this recipe. This may explain the dearth of pictures. I was just getting it done, no extras. I forgot photos completely until I was about to cut the bread for dinner.
But I am so thankful I eked it out. This bread was surprisingly wonderful to eat. The texture was so chewy and the flavor from the potatoes gave it depth not normally found in white bread. And it wasn't difficult, although it's artisan looks belie this. It did take some time: boiling potatoes, cooling/ drying them, two rises and 40-45 minutes in the oven. (The book claims this recipe can be done on a whim, last-minute-like (maybe).)
My new mixer is definitely getting a work out between this and pizza dough and cupcakes and such; it is well broken in already. But I am still keeping my grandma's mixer for now; I can't let go of it yet.
For the full recipe and excellent pictures, see our host, Dawn, at Simply Sweet.
And here is Rhiannon... I think she's eating... or maybe feeding her toes?