TWD – Tuesdays with Dorie
Rustic Potato Loaves
I loved these Rustic Potato Loaves. I kept the skins on my potatoes. They provided lovely specs of color throughout the loaves. The crust was thick and beautiful and the inside moist and soft. The seam ripping open added to the beautiful rustic look.
These loaves even stayed soft for a couple days after baking. I’m looking forward to adding in chives or other herbs the next time I bake this bread.
One of the only discrepancies I noticed in the recipe was the use of a 2-quart pan to boil the potatoes. Mine would not fit. I used three average russets. They weren’t huge. I just used my 4-quart pan. Not a big deal at all, but I thought it was interesting. Also, I didn’t spray my oven with water to create steam. I’ve done this with other bread recipes in the past, but haven’t done it in a number of years. The crust still came out beautiful.
To get the recipe check out the book Baking with Julia, by Dorie Greenspan.
Or, view it on the sites of this fellow Tuesdays with Dorie blogger:
Dawn of Simply Sweet