The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Baked Potato Bread, take 2.

Stephanie Brim's picture
Stephanie Brim

Baked Potato Bread, take 2.

Baked Potato Bread Photo


There'll be a better write-up on my blog,
mentalexperimental.org, but I wanted to thank Floyd for a good starter recipe. I'm still working on modifying this one. I think that I have the general consistency of the bread down that I want, but I want a bit more tang. I think that there may have to be a sourdough component to really get it where I want it to be. But that's a completely new bread.


This is Floyd's recipe with a few modifications. The first is adding a bit more sour cream. The second was adding cheddar cheese instead of chives. The third is the addition of half & half in the dough and the mashed potatoes.


I think that getting a stand mixer will help me with this type of bread the most. I mixed for 8 or so minutes on speed 2 and then folded twice during the bulk fermentation, giving it an hour at the end to come to full bulk. The crumb is light, fluffy, and very tender.


I'm writing the recipe on the blog now. I wanted to share the photo because I'm so proud of how this one turned out. :)

Comments

BNLeuck's picture
BNLeuck

really good. And you said there's cheddar cheese in there? Yummmm. I'm drooling on my keyboard, here...

ques2008's picture
ques2008

it looks very nice, stephanie!  did you get that soft chewy texture because of the potato?