Rustic Potato Loaves #TuesdayswithDorie, #BakingwithJulia

Rustic is right!!! I made these wacky looking Rustic Potato Loaves last week as the winds were howling and snow was swirling outside my kitchen window. A perfect day to hunker down  and crank up the oven. I grew up with three sisters and only 6 years separated the oldest from the youngest. It was a rarity if any of us were allowed to accompany my mom on a trip to the grocery store. She waited till my dad came home from work…I’m sure it was her respite from incessant chatter that comes with all that estrogen in the household. We didn’t ever get the mushy Wonder bread or the presweetened cereals we’d beg for (well, Maddy, the youngest, must have worn down my mom as Cap’n Crunch and Fruit Loops filled our cereal drawer after I went off to college). On occasion, we’d get treated to soft potato bread from the bakery. But until today, I’d never incorporated potatoes into any of my loaves.

Leslie Mackie, the contributing baker of this recipe in the Baking with Julia cookbook, had us boil and air dry russet potatoes to be mashed and added to this dough. The peels were to be left on, but I mistakenly peeled mine before reading the recipe thoroughly. I don’t think I regret this error. After the potatoes were mashed using the paddle attachment of my stand mixer, the yeast, salt, a bit of potato water, olive oil and flour were added. The paddle attachment was switched out for a dough hook, and this dough was kneaded for a whopping 11 minutes. The dough transformed from a floury mess into an elastic dough eventually…but it really needed the extended time in the mixer.

The first rise was just a half hour, then the loaves were rolled into a torpedo shape and placed on a floured cloth, seam side down, for another 20 minutes. During this resting time, the oven was preheated to 375º  with a baking stone added to a lower rack. The risen loaves (only slightly puffed up) were slid onto the stone after the oven was misted with water to create a steamy environment. Mine baked for about 50 minutes…and I checked for an internal temperature to reach 200º.  My roll job came unraveled even though I brushed the surface with a little water to promote adhesion…but the rustic look is lovely…and the taste is fantastic. Not the fluffy potato bread of my youth, but a much more substantial, satisfying loaf. I served slices with my Sundried Tomato Caprese Salad…and doused the crusts in the olive oil and balsamic drippings. Heavenly. Please visit our lovely hostess, Dawn, of Simply Sweet, for the detailed recipe.

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Comments

  1. Your loaf looks mouthwatering Liz! I am at work and I wish I had a sandwich made of this bread right now!

  2. Happier Than A Pig in Mud says:

    Your bread turned out great! Just begging for a little (or a lot) of butter:@)

  3. Lizzy, gimme some of that bread!

  4. Your bread looks perfect!!!! A beautiful crust that gives a nice rustic look!!!
    I love this recipe, easy and very tasty, definitely my favorite!!!

  5. Not wacky at all – they look like the perfect artisanal loaf!

  6. Am I looking at the table setting for a chic on the corner Italian restaurant or Liz’s kitchen table? Seriously, your bread looks delish!

    There is nothing like baking bread in the oven when the wind is howling or snowflakes are whirling. (I always made bread when there was the rare snowfall and day off from school in Tokyo.)

    P.s. Sounds like your mother was a very wise woman…But glad somebody got to enjoy Fruit Loops =)

  7. Just beautiful, Lizzy! I love potato bread and yours looks wonderful!

  8. I love adding potatoes to my bread…makes for such a moist loaf! I think they look perfect too. Very artisan. Thank you for sharing, Liz!

  9. Beautiful crusty loves Liz. The setting you described with the snow blowing outside was ideal for a project like this. And 11 minutes on the dough hook…the proof (pun intended) is in that glorious crust!

  10. Lizzy , those are awesome-looking bread ! Lovely crust and perfectly-baked :D

  11. Liz, You made such beautiful looking loaves! I’m sure this was delicious with your Caprese salad. I love bread dipped in balsamic and oil. If I remember correctly the edge of the bread was to be floured – sounded strange to me at first, but that I guess is what gives it its rustic look when it peels back like that.

  12. I haven’t made this yet because of Passover, but I’m so excited to try it! Your loaves look absolutely delicious, and you made the process sound relatively easy (at least with a stand mixer).

  13. Liz I imagine your home smelled wonderful while the wind and the snow blew outside! So comforting! There was an equal amount of estrogen in my familiy down the street from you; maybe that explains some of the insanity! LOL! Hope you’re having a wonderful April day sweetie!

    xoxo
    Roz

  14. It was a satisfying loaf of bread. Glad you enjoyed it.

  15. Lizzy, such a wonderful looking bread and loved your sharing your sisterly story. I find it absolutely hilarious your mom rarely took you grocery shopping with her but find it understandable. Loved the writings.:) BTW I haven’t baked with potatoes yet, maybe it’s time?!

  16. I’ve never tried potato bread but I’ve never met a bread I didn’t love!

  17. I agree with your assessment- heavenly indeed! I loved these loaves and will definitely make them again. And after reading your post am dying to swipe a slice through some olive oil and balsamic vinegar!

  18. Yes, these loaves were rustic, weren’t they? Yours turned out beautifully!

  19. Potatoes in bread? So, what else can you bake into bread? I’m beginning to think that if it’s edible, it can also be bread.

  20. Gorgeous photos!!!

  21. Fantastic pics of your bread. I think they look great. I love the rustic look when making bread…..just seems so real. I never got the mushy white wonder bread growing up either!

  22. Sounds like a very distinctive loaf! I’ve never used potato in bread mainly because I never wanted to take the time for that extra step. But this looks like it could be worth it. Thanks for posting!

  23. Potato bread looks and sounds like a winner :)

    Cheers
    Choc Chip Uru

  24. Liz, this looks fabulously rustic and homey. I’ve always wanted to make a potato bread since everyone says it makes the texture of the bread super soft. I can just imagine how wonderful this would taste warm from the oven with a thick slather of butter on top. Yum!

  25. My mother had five girls in less than eight years. What were they thinking! She would take us to the supermarket (purely out of necessity) but we practically had our hands tied behind our backs – we weren’t allowed to touch anything and certainly couldn’t add sweet cereals to the trolley. Rice Bubbles, Cornflakes and Weetbix was as sweet as it got. I love the look of your rustic bread and it sounds like it would be amazing with the caprese salad xx

  26. Lizzie, so funny, not only do we both have a Kate and a Nick but I also have 3 sisters! I grew up on my mom’s homemade bread and didn’t really care for it as I thought the crust was too hard. Often I”d come home to 10 loaves of bread cooling on the kitchen counter. Wonder Bread was the biggest treat to us, go figure, huh? Anyway, I LOVE homemade bread now and your potato bread looks fabulous!

  27. These loaves look great and so do Dawn’s variations. I think I could just switch out the flour to a gluten-free combination and make these but I am wondering how they would go in a breadmaker. That looks like a lot of work otherwise.

  28. Never tried potato loaves but they sure look wonderful.

  29. I LOVE potato bread, so I know this loaf and I would get on.

  30. Ok, I’m glad I can see the flour still on your perfect loaves because I was worried that mine still had flour showing as well! Great post!

  31. That is a beautiful, rustic looking loaf. I really need to use this book more often!

  32. Lucky Maggie! Those were two of my favorite cereals when Inwas growing up and every once in awhile I buy a box. :) Your loaves look wonderful and dipping them in the oils sounds delicious.

  33. Your bread looks amazing, so crusty on the outside, with lovely soft innards, I can;t imagine how good your kitchen smelled while it was baking :)

  34. Dang! Now I want some of your sun dried tomato caprese salad. Your loaves are just gorgeous and the photographs…. perfection.

  35. What a beautiful artisan bread, Liz!

  36. My siblings always complained that the rules changed after they left the house (of course, they are 13-14 years older than me – by the time I came along I think my parents were just plain exhausted)…

    This bread may have looked wonky, but it was a winner in every other category. Beautiful bread :-)

  37. Liz, very artisanal looking potato loaves and I love reading about you and your three sisiters – I have four daughters myself – I think I can imagine how she must have felt about grocery shopping with four girls! We liked this bread very much too and I did not feel like adding the potato skins either.
    Hope you and your family had a wonderful Easter!

  38. Liz: This lovely and deliciously rustic potato bread seems to be a must-have…I’ll have to try it with burrata soon. Mmmm!

  39. Hello Liz, so you missed out on that whole childhood experience of making and eating wonder bread dough balls, however instead you were able to eat beautiful loaves of bread like this each day. I bet these were really hearty and delicious. These would probably make some fantastic french toast with in the morning. Take care, BAM

  40. I am weirdly in love with “rustic” looking things! This potato bread is GORGEOUS and I bet it tastes amazing

  41. Man, you know how to set a table. In my house, I’d settle for chip-free dishes. Oh, yeah, and the bread looks awesome too. :)

  42. A beautiful rustic crust!!

  43. I have already read somewhere about potato bread. It keeps longer apparently, but I had no idea it looked so good. Bookmarked!

  44. That is the perfect thing about “rustic” bread—you can always say, “I meant for it to look like that.” I think it looks beautiful!

  45. Beautiful job, Liz.

  46. Great looking loaves! I scanned through the recipe instead of reading it through and I also ended up peeling the potatoes. The final result is what is important after all :)

  47. This loaf looks amazing. I have always wondered about potatoes in bread. I haven’t tried it yet.

  48. Still looks incredible to me! I love potato bread in any form!

  49. Those look beautiful, Liz! These loaves didn’t last long at our place.

  50. Great looking bread. I loved using potatoes in bread. Such wonderful texture.

  51. I love adding potatoes to yeast bread, it makes such a huge difference!
    Your loaves look great Liz! Would love a crusty piece!

  52. Oh wow! I love potato bread…the rusticer the better. (I also like making up new words.) I hope you have a great weekend!

  53. Lizzy,
    You make so many wonderful things. I wish i could have some of this bread right now.
    Annamaria

  54. Lizzy,
    It was a premiere for me, too, to bake with potatoes… and I keep saying to myself “how silly not to have tried it before!”. I always thought it would bring so much work and mess but it absolutely didn’t: lucky us!
    Being a mom myself, I can fully understand why your mom preferred to go shopping on her own ;-)
    Your loaves looks beautiful and I love your pictures: a lovely rustical view. Yum!

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