As you can see from the photo, not all potato bread is created equal. Personally, I like the crusty, toothsome version. While I buy the spongy, soft variety (white only, never the "whole wheat" variety), it is not what I consume. (If you are sensing a parent-child tug-of-war here, you would definitely be heading down the right track.)
Clearly, I didn't quite get the torpedo-shaped loaves that the recipe was directing me toward, but that's OK. I'm really happy with this bread. It took longer to bake than I was expecting, but that also was fine. The texture of these loaves was excellent, and I think this is the first rustic-style bread I've ever made that developed a crust worthy of the label "rustic." I also think that this might be my favorite bread recipe from TWD so far.
For this week's recipe and a spectacularly creative take on this bread, visit this week's host, Dawn, at Simply Sweet!
3 comments:
Your loaves look great. I loved this recipe. I don't think I've ever been more pleased with a bread that I've made. This recipe is definitely a keeper.
Great looking loaves! This is one of the better recipes yet.
Beautiful loaf. Stores sell bread!! But homemade is so much better.
Post a Comment