Tuesday with Dorie
Contributing Baker: Leslie Mackie
It's already April - can you believe it?! I was happy to see that we had another bread recipe to start the month off and even happier when I saw it was potato bread. I happen to really like potato bread, but when I buy it at the store I am the only one in the family who will eat it, so I decided to cut the recipe in half and only make one loaf. What is interesting about this recipe is that you leave the potato skins on which I think is really great because that is where all the nutrients are anyway and it turned out that the flecks of potato skin also give the bread a little bit of color.
Another thing I think is interesting is that there are only two short rise times for the dough which makes it super easy to whip up a loaf or two even during the week. I stuck to the recipe as written except when I put it in the oven I didn't mist before or during - I just threw some ice cubes on the bottom of the oven before closing the door and hoped for the best. I checked my loaf at 35 minutes and its internal temperature was over 200 degrees.
My loaf unfurled a little during baking, but I think it just added to its rustic look. I do have to say that when I ate that slice you see in the photo above with the melting butter I was a little disappointed because even though it had a nice crisp crust and a soft center, it didn't have the potato flavor that I expected. Surprisingly my husband asked for a piece and really liked it, so after it cooled completely I ate another slice and I was really happy that the flavors had developed more and it had a nice subtle potato flavor with just a hint of a baked potato taste which I am guessing came from the potato skins. John said it was delicious bread and nothing at all like the potato bread I have bought at the store. Yay!