It’s been a while since I made bread. So I was excited to see this week’s Tuesdays with Dorie Baking with Julia recipe was “rustic potato loaves” (p 138). Mostly because I loved the sound of a potato bread but also because we were being given permission to make something “rustic” looking. All right then. My kinda challenge!
It’s a quick and easy to make bread, requiring only a little bit of pre-planning (you need to make sure you have the potatoes cooked and cooled before you start) and only 2 short rises (1x 40 minutes, 1x 20 minutes), then it cooks for just under an hour. It doesn’t rise so much actually, even during the first one and I was a little worried that I had over-kneaded it. I used the Kitchen Aid but my little Artisan was struggling with both the quantity of dough (and I only made 1/2 the specified quantity for one loaf instead of two) and the texture (once it actually came together it was pretty stiff). I probably only kneaded for about 8 minutes with the mixer, then a couple of minutes by hand just to get it smooth.
As you can see, I had a little trouble with the seam splitting – it’s supposed to, just not this much. No matter, it’s meant to be rustic, right?
I actually love the way it looks but was concerned that it might be under-baked on the inside (though I did the “tap to see if it sounds hollow” test as well as test its internal temperature with a digital thermometer…). The proof, as they say, is in the slicing…
Yup, pretty good crumb and pretty, to boot. I love the flecks of potato skin through the bread. I didn’t think it tasted as strongly of potato as I was expecting (that’s ok, actually!) and the texture was lighter and softer than I expected as well. It was lovely fresh, still warm (my neighbours, who always seem to appear as if by magic when I am photographing my food outside, concur) and it was great a few hours later served with a little butter. The next day, it made great toast. I’ll be remembering this for a “quick” bread (as opposed to a quick bread) in the future and can see all sorts of possibilities for playing with flavours – rosemary potato bread perhaps – and colours (wouldn’t chives look fab in this bread?). A winner all round!
This week’s Tuesdays with Dorie, Baking with Julia hosted by Dawn of Simply Sweet and you can find the recipe posted on her blog. Tuesdays with Dorie participants do not publish the recipes on our blogs except if we happen to be the host for the week, rather, we prefer if you purchase Baking with Julia for yourselves which you can do here on Amazon or Amazon Canada. Or for free worldwide shipping, buy from The Book Depository. Then join us, baking along at Tuesdays with Dorie. Go on, you know you want to.