I just baked Julia Child’s potato bread recipe. Next week I’ll try Peter Reinhart’s Rosemary Potato Bread recipe. Has anyone else baked bread with potato in it? So far, I haven’t noticed much difference between regular bread and potato bread other than that it seems moister. Any bakers out there with some wisdom or advice?
No, I’ve never made potato bread. But thanks for reminding me to try it! The next time I want to try something new I’ll give it a shot.
When I bought potato bread, which has been often, I never noticed a potato flavor, only a golden color bread that was like you said very moist.
Reinhart baked for the Brother Juniper Restaurant run by a religious group. They made a mean to die for dilled rye. They had a sandwich of tuna, cream cheese, avocado, sprouts, BACON, and a swish of mayo on that rye. Heaven!
Ate at 3 of their 4 restaurants 30 years ago. Indi, San Fran, and Amsterdam. The Memphis one is on my bucket list.
Have his apprentice and American pie book. Yet to master his Ciabatta. Also on my bucket list!!!