Oh yeah, here we go again, it´s Daring Bakers time… you are thinking butter and sugar by the pound, right? But no, no, no, never assume we are going to do the same old thing.
This time, we are using no sugar and just a spoonful of butter, which as you know, in Daring Baker terms, is pretty much non existent. Not only that, we are going savory!
My hips, for one, are releasing a big sigh of relief… but they might have celebrating too soon, because it´s not as if we are doing salads or anything, we are doing bread, potato bread to be more specific, which happens to be a vegetable, so I think it´s all good (stop laughing, don´t argue with my logic!).
Anyways, on to the recipe. Our amazing hostess, Tanna, chose a wonderfully flexible potato bread recipe and gave us tons of room to be creative, including toppings and flavorings, and the choice of using from 6-16 ounces of mashed potatoes depending on our bread-baking experience. I used around 14 ounces and boy was it sticky, especially after I added chopped onions to the dough, but nothing some flour and patient kneading can´t fix.
And the end result was definitely worth it: very moist bread with a nice crumb, which was good plain as a sandwich bread or for breakfast, and awesome as a blank canvas to go crazy with toppings and flavorings.
My choices: 1 loaf plain topped with sesame and sunflower seeds, and 2 loaves with chopped onions (chopped a bit earlier and squeezed), parmesan cheese and chopped basil inside and topped with a nice layer of parmesan cheese.
And that´s another great thing about the recipe, you get tons and tons of bread you can use as a focaccia, dinner rolls or whatever you want, so you can slice your leftovers and freeze them like I did, so the kneading definitely pays off since in my world, nothing beats homemade bread… and with summer approaching, that´s going to get hard, even for bread junkies like myself.
But before putting on your cutest apron and getting up to your elbows in wet dough, check out the amazing creations of my fellow Daring Bakers (I know, we are a tiny group!), and check out the recipe at Tanna´s blog.