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4
loaves, 1 pound 2 ounces eachEasy
By Bo Friberg
Published 1989
This is another peasant-style bread, distinctive in its use of potatoes, which keep the dough nice and moist and contribute a pleasingly chewy texture. Because of the moisture, the baked loaves stay fresh longer than other breads. If you are not in a hurry, try Rosemary-Potato Bread. It requires slow rising—overnight in the refrigerator—but is well worth the wait.