Daring Potato Bread

The Daring Bakers are at it again...this time it's a Tender Potato Bread from the book Home Baking by Naomi Duguid and Jeffrey Alford. This month's challenge was hosted by Tana of My Kitchen in Half Cups. To be honest, I like making bread but this recipe not so much, the final output is a let down for me. I've tried making bread with mashed potatoes before with a huge success, however with this recipe didn't like the way the crust is so hard! I didn't expect it to be so because the dough itself is actually a joy to may very supple and soft. I made buns and loaves, the buns have corned beef in them while the loaves have olive oil and rosemary on them. Needless to say they aren't a big hit with my family. We like out bread to be soft all over not the crusty kind, I just can't seem to figure out how to do that.

Maybe one of the reason I didn't enjoy this as much is because of the restriction of using only savory items to top our breads, that just doesn't cut it for me, much lest to say the reason being I have a sweet tooth, that's why I named my blog Sweet Tooth?!?

Got any ideas what I did wrong? Did I over knead it or something? Its the first time I use wheat flour in my breads, so I'm not so sure.

Sweet Tooth

I'm a nine to five pencil pusher who loves to play with flour and paper during my free time. Dreams of going to Europe and eat croissants and make pastries all day long!

3 comments:

  1. So sorry it didn't work out for you and your family, well done on completing the challenge though!

    For soft rolls maybe you would like to try the following:
    After second rise, put the shaped rolls in the cold oven and set the oven temp at 500F (260C), set timer for 17 minutes. Time is approx. check between 12 and 17 minutes for done-ness and colour.
    Crust will be thinner and soften after cooling.

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  2. Congratulations on completing the challenge. I'm sorry the end result wasn't more satisfying. Hoping you're happier with December's challenge.

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  3. Hi SimplePleasures.

    I've answered your question on the Brooklyn Granola thread. Thanks for visiting!

    - Ilana

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