Potato Bread

Preparation info
  • Yield:

    4

    loaves, 1 pound 2 ounces each
    • Difficulty

      Easy

Appears in

By Bo Friberg

Published 1989

  • About

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.

Ingredients

Method