TwD Baking with Julia: Rustic Potato Loaves

April 2, 2013

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.

The recipe for Rustic Potato Loaves is on page 138 of Baking with Julia, or our host Dawn will have the recipe posted at Simply Sweet.



  1. Great job on your bread Jill – it looks fabulous.

  2. Your bread looks really good and you did a nice job shaping it. My bread did rise very quickly, but it warm in the kitchen as I had the oven going.

  3. Your bread looks wonderful. There’s nothing like homemade bread, is there?

  4. This bread looks awesome! In general I’m not much of a bread baker, but I always wish I was because I love the taste and smell of homemade bread.

  5. I LOVE potato bread!!!!


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