I’m always up for a new bread recipe, so this week’s recipe for the Tuesdays with Dorie group went on my baking schedule.
Cooked, cooled potatoes (I peeled them, but the recipe says to leave the peel on) are mashed and then the rest of the ingredients are added: potato cooking water, yeast, olive oil, salt, and flour. Although the first rise wasn’t as quick as the 20 minutes promised by the recipe, the second rise was quick, and overall, it didn’t take long to make this bread. The reward was a soft, tender bread that’s good with or without butter. In fact, this bread was so soft and tender that I wonder if it could be baked in a loaf pan and used as a sandwich bread. Something to think about for next time.