This book is a favorite of mine. If I remember to do it when I make mashed potatoes and something for dinner, I save the potato water and leftover mashed potatoes to make bread a couple days later. Two nights ago I remembered. I saved the water that I boiled the potatoes in. In his recipe he strongly suggests not adding anything to the potatoes.

Having gone through a couple of recipe cards from Hello Fresh recently I have decided that I like mashed potatoes made with sour cream and butter. Some of these were left over. I have about a cup of mashed potatoes. I used these. I am interested to discover how that modifies the flavor.

I have made this recipe with plain potatoes and with mashed potatoes in the past. Baking bread is intriguing for me because it seems very small changes to a recipe can make very large changes in flavor. Try it – grease one loaf pan with Crisco and grease another with lard. The flavor difference is noticeable. Very subtle but also very different flavor in the type of release agent used.

The round loaf goes to a neighbor who made a tuna noodle casserole out of the blue and gave it to us. She supplied it in a large ramekin bowl so I used it to bake the boole in. I hope she likes it. Potato bread makes hearty french toast.

If you can, bake something every week. Life is a one time deal but better with fresh bread!

Spring is here — FINALLY!