So I actually messed this one up as well, but this time in a good way. This bread uses a starter that you make from mashed potatoes and let it ferment 6 hours before anything else. The recipe calls for 2 cups of water for 3 the medium potatoes, and you use that water in the starter. I have no idea what size medium potatoes are, so I just used two bigger looking ones. The problem was that I didn't measure the water and just covered the potatoes to boil them. 6 hours later I'm ready to start making the dough and I end up using about 10 cups of flour to make this anywhere close to being workable.
The recipe is supposed to make one big (9 X 5) loaf but I think I effectively doubled the recipe. It made two giant loaves of potato white bread. While it was rising in the oven I didn't think the bowl I used was going to be big enough because it was spilling out on all sides. Just another reminder that baking is a very careful science and every measurement counts.
Potato bread is one of my favorite kinds of breads, and while this doesn't really count as one, it's incredible. It's light and fluffy with so much flavor in it. The crust is the perfect chewiness and it springs back into place right after you cut it. If this bread didn't take so long to ferment then I could definitely see myself making this one again. I'll definitely double the recipe too because this bread is way too good to make just one loaf!
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