Bread with a mashed potato inside, anyone? This week our Tuesdays with Dorie baking group is making a potato bread using a recipe contributed by Leslie Mackie.
Grain shortages and slowing down economy back in the day are to blame for the birth of the Potato Bread. Later on bakers discovered that potatoes and yeast are good friends indeed and when they play nicely together they create a nutty yet light bread with a deep dark crust.
This is one amazing tasting bread! The recipe yields two loaves. I made one plain that we toasted and enjoyed with Seville orange marmalade for breakfast.
Delicious Seville Orange Marmalade or do you prefer a confiture?
The second loaf was a savory one that we enjoyed for dinner. I rolled the dough into a rectangle and I spread it with ½ cup parsley, 1 egg, 1 tsp fennel seeds, 200 gr ricotta, and 100 gr feta cheese. Then starting at the long side of the rectangle, I rolled it up and pinched the seam to seal.
If you would like to mash some potatoes and add them to your bread dough, please visit Dawn at Simply Sweet, who is the host for this week’s recipe.