With 3 recipes to catch up on that I missed due to back surgery and a trip to Texas, I’m grateful for the extra Tuesday in April to be able to get one of them posted. This week I made the potato loaves that I missed on April 2nd. If you want the recipe, it’s on page 138 of Baking with Julia, or check out the blog of our host for the week, Dawn at Simply Sweet.
This is a fun bread recipe to make and it turned out really well without a lot of effort. I started it at 5:00 and it was hot and ready to serve with dinner at 8:00. Not many bread recipes can be whipped up that fast and easy.
The first step is scrubbing, boiling and then drying out some russet potatoes:
The potatoes are mashed in the mixer with proofed yeast and olive oil:
After a 30 minute rest in a covered bowl, the dough is shaped into 2 discs and rolled into torpedo shaped loaves. I took Dawn’s suggestion and added bacon, cheese and scallions to one of my loaves before I rolled it up.
(The little flecks in the dough are the potato skins.) After a 20 minute rest, the loaves are popped into a 375* oven onto a hot stoneware baking sheet, seam side up. You spray a little water inside the oven to add steam, or add ice cubes in the bottom of the oven. And they turn out like this: