How can any bread recipe that asks for four eggs not be delicious? I could use some practice braiding for sure but in terms of taste, this bread will be hard to beat. Warning: without preservatives, it goes stale quickly, so keep it in the freezer if you can’t finish it all within 24 h of baking. If you forget it out on the counter like I did, it still makes great french toast.
These little beauties were made with mashed potatoes, rosemary, and roasted garlic. Brushed with olive oil before baking, they had a very satisfying crunchy crust with a smooth crumb. Outstanding recipe that I will definitely be making again. There is some room for improvement on my part though: the dough was a little too wet and the crumb ended up just a little heavy. The loaves were delicious but a bit cakey, the scored loaf more so than the unscored loaf for whatever reason.
Despite the bold ingredients, I’ve found this bread to be surprisingly versatile and have enjoyed it on its own with balsamic and olive oil (pictured below), with a lentil a stew, and, my favorite, paired with a local New England goat cheese. (The recipe for this bread can be found on Pg. 219 of The Bread Baker’s Apprentice).
If you really want to hear about it, the first thing you’ll want to know is why I started a blog, what my lousy goals are with this blog, and how my life wasn’t hectic enough without my friend over at http://bredtobake.blogspot.com challenging me to join him in his quest to bake through Peter Reinhart’s The Bread Baker’s Apprentice, and all that Martha Stewart kind of crap, but I don’t feel like going into, if you want to know the truth.