I made the Rustic Potato Loaves for Tuesdays With Dorie, Baking With Julia and took one of them to a neighbor I helped with dinner.
This was definitely “rustic” since the potato skins are left on the potatoes that are used in making the dough. I actually peeled the potatoes about 3/4 of the way and I kind of wish I would have peeled them all completely. I thought the little pieces of “gray” skin that were flecked throughout the dough wasn’t very pretty. The bread did end up tasting fine, so that’s good!
I followed the recipe instructions exactly and knew also that the shaping of the dough would be a little strange with the seam of the dough on the top. I had a feeling it would open up on the top a bit while it baked. And it did. But it was still good with a nice crust and tender inside.
If I made this bread again, I’d definitely go for less rustic and peel the potatoes and I’d shape the loaves differently. The cooked potatoes are also beat in the mixer as well as the dough, which really gave my mixer a workout. Sometimes “kneading” bread in a stand mixer is a little rough. It made it through, but sure worked the bowl in to sticking to the stand like the dickens.
Our host with the recipe this week is Dawn at Simply Sweet. Check out her bread that she so creatively stuffed with cheese, bacon and green onions, just like a baked potato!