Name: Potato Loaf Bread
Yield: Two 8½ X 4½ X 2¾-inch loaves
Cuisine: British
Ingredients: ⅔ cup warm milk, about 110 degrees; ⅔ cup warm water, about 110 degrees; 1 tablespoon salt; 4 cups unbleached all-purpose flour (spoon flour into dry-measure cup and level off); ½ cup warm mashed potato (1 small Idaho potato); 1½ teaspoons active dry yeast

Preparation info

Two
8½ X 4½ X 2¾ inch loaves

Difficulty
Easy

Appears in

A Baker's Tour

By Nick Malgieri

Published 2005

About

This is an adaptation of a recipe in Elizabeth David’s brilliant English Bread and Yeast Cookery (Viking, 1977). The addition of the potato makes the bread more moist and flavorful, and the potato flavor really comes through when the bread is toasted. The potato needs to be warm when added to the other ingredients so

Ingredients

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Ingredients

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