Lovely bread, Steve.  

The first sign of spring here is the emergence of the wild leeks (ramps).  They are everywhere.  I was looking at a recipe for ramp and buttermilk biscuits with cracked coriander in this month's issue of Bon Appétit, but your recipe is more intriguing.

My wife's response was, "Why don't you make potato-leek soup, and we'll eat it with bread?"

I still think it sounds great.

David

Potatoes and leeks are both wonderful ingredients. You loaves look terrific and I bet they made the whole house smell grand.

I haven't yet made any bread yet that had potatoes or potato water in it, but your loaves make me want to try.

--Pamela

Lovely recipe Steve...This bread certainly hit's the spot with a bowl of soup or stew!I love potatoes and leeks and green onions too!...but of coarse the leeks are another whole world of flavor but I can't hardly make mashed potatoes without adding the green onions to the steamed milk and butter.."champ" it's called in Ireland..We just recently enjoyed some Leek and Potato soup made with the Yukon Golds.  As they say it's not a meal without potatoes!  Your bread makes it complete!

Sylvia

Thank you all for your comments.  This bread just ran the gauntlet and emerged unscathed!  I just finished an Easter meal with my family of in-laws who are notorious store-bought-roll eaters.  The bread vanished and not one roll was consumed!

SteveB

http://www.breadcetera.com

Steve,

From the scenario you describe, your potato leek bread hardly "emerged unscathed!" Perhaps, "devoured yet triumphant." 

David