Potato Bread

Page 294

| Course Type: Breads

(2 reviews)

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What can I add that Zosia hasn't already said - these are wonderful, excellent interior crumb and great flavor with just a subtle rosemary flavor. They were more successful as rolls than a loaf. I used half the dough to make the loaf as directed (baking the 2nd day) and the other half was left to ferment (final rise) overnight in the fridge as rolls. The flavor of the two variations were really about the same, however the crust of the rolls was much improved! I was disappointed with the crust on the loaf - too soft even with a well steamed oven. The flavor was very good other than being just a touch too light on the salt which may have been a measurement mistake on my part. My sponge made exactly 12 ounces which is what is called for in the recipe (no left over sponge - thank you!). I will certainly be making this again.

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