I had to go pick up some special things to make this bread. The first one being instant potato flakes. I didn't think a lot of breads used these but it makes sense for the same reason some breads use instant dry milk. I was looking at the potato bread section (yes it's coming eventually) and a lot of them just use mashed potatoes. I'm not really sure the difference when it comes to baking though. The next thing I had to buy was wheat germ. I hope that more breads use this stuff because you can only buy it in a giant jar. It looks like a jar of sawdust. You can put it on oatmeal and stuff to get some whole grain action but that sounds miserable.
This recipe actually makes either two small (7 X 3) loaves or one big (9 X 5) loaf. Since, yet again, I don't have any 7 X 3 pans, I went for some big bread. I'm not sure how much different it would have been with two smaller loaves, because this bread is dense. I think it was the eggs, potato flakes, and wheat germ. It's an excellent sandwich bread, and it's great toasted with a little bit of butter, but damn does one slice go a long way. There isn't really a crust and overall it's soft and chewy.
When it was in the oven it actually browned incredibly fast, and the recipe recommended that if this happens to cover it with tin foil. I'm not sure why it got brown so fast, but I think that it might have been that the dough was a darker dough to begin with (this is caused by the wheat germ). So instead of looking golden brown, it came out just brown. This bread was the first to use potato flakes, but not enough of them to categorize it as a potato bread. I think it's a good white bread, but a terrible potato bread for this reason. Overall not bad, but I can't wait to get to the real potato breads!
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