26 November 2007

Daring Bakers and the Tender Potato Bread

First off, there is no difference between Idaho potatoes and russets, as I've found out by a conversation and then looking stuff up online. From Chow: Potato. More specifically from the article,
"Russet potatoes are the most widely used potato in the U.S. Note that “Idaho Potato” is a registered trademark; the same potato grown outside Idaho must be called a russet. They have thick, netted brown skin and white flesh. Their low moisture and high starch content make them light and fluffy when cooked. They are excellent for baking, French fries, and mashing. European chefs often return home with a bag of russets, because they are unlike any European potatoes."

Secondly, this month's recipe was for Tender Potato Bread, and our wonderful host this month was Tanna from My Kitchen in Half Cups.

My first attempt resulted as a mass of thick porridge, the baked result gave me potato glue while chewing a piece. My next attempt, however, was golden, thanks in part to the help of some DBers. THANK YOU!

This is the mixture after the yeast did it's job.

This reminds me of the porridge that was served to the orphans in Dickens' novels. It's not, by the way.

After I added some of the flour, the result was a very shaggy but somewhat firm-ish dough, ready to be kneaded.

Here is the ball of dough, post-kneading. I'd describe it as a firm yet tacky dough.

And I forgot to take a picture of the dough after it had risen, so...

Out of my first mistake, I realized that it made stellar garlic bread so I replicated that here. I punched down the dough, made a mixture of slightly boiled garlic (even though it reduced the garlic breath effect the garlic taste was rather hidden, which I didn't like), softened butter, asiago cheese, kosher salt, and coarse black pepper, spread it on the dough, then I rolled the dough up into a loaf shape...

And placed it into the loaf pan to...


After baking for 10 minutes, I took it out and brushed it with olive oil so it would brown. Look at the oven spring!

I'm so proud, it looks beautiful and it grew up so nicely! His name is Timmy...

I love the crumb, the moistness, the small holes, the sponginess of the bread, and the great potato taste. As you can tell, though, the top part split from the bottom... >.<

With Manhattan-style fish chowder, the perfect compliment.

To make this bread, visit Tanna's blog.

What I did the second time: Cut the recipe in half because I was running out of flour and needed to also make stuffing bread for Thanksgiving, but I used the max amount of potatoes, which I riced. I then decided to make a spiraled bread with a garlic-cheese-butter filling. I baked it for 10 minutes at 450˚ and then I took it out, brushed the top with olive oil, and stuck it back in at the reduced temperature to finish baking.


  1. Yea for you! I was wondering how Timmy turned out and your fish chowder too! I really, really enjoyed baking with you on that day and can't wait to share more challenges! Excellent job on the 2nd loaf.

  2. Your post is hilarious. Glad Timmy turned out so handsomely.


    Julius from Occasional Baker

  3. timmy looks wonderful, so freaking funny

  4. LOL- I totally spit a little soda out when I saw your "picture" of the risen dough...it made me smile.
    Excellent job on the challenge.

  5. Timmy looks great! It was fun baking with you that day! I have been enjoying reading your blog ever since!

  6. Breadchick - Thanks, it was really a pleasure to have your help. Timmy was wonderful while he lasted =D!

    Julius - Thank you, and thanks for reading!

    Courtney - Yes, "Timmy" is a family joke between my brothers and I so it seemed appropriate to name the bread Timmy!

    Peabody - eWw! But at least it was funny! Thanks for reading.

    Gretchen Noelle - I enjoyed your company as well! Thanks for reading my blog.

  7. I love that you named your bread! Great job!

  8. Timmy, haha. It's okay that he split, it gives him more character. Love the sketchy drawn-in-Paint interlude in the middle of your post.

  9. i love the progressive photos..such a great job with this challenge! i'm so glad i came across your blog now; i love it and can't wait to read more!

  10. Thanks Christina for dropping by! I love your site! I was never quite able to get that beautiful of a crust on my loaves but I must admit that I was focusing my efforts on the focaccia ;)

    See you next time.

  11. Oh garlic! That's clever. I love how it turned out. You can tell it's super soft and moist but it stands up so well!

  12. Timmy's one pretty specimen allright!! You did a great job on the challenge Christina and I bet the bread was delicious with soup!

  13. Creampuff - Thank you very much!

    Nan - I realized I needed to do something when I punched down the dough without taking a picture first!

    The Pastry Princess - Thanks, and I'm glad you enjoyed reading it!

    Lewis - I completely get that about focusing the effort on one aspect, but as long as the other part was also edible, in the end that is what it's all about! Thanks for stopping by!

    Valerie - Yes, the durability, and at the same time maintaining a moistness and sponginess, is was what I liked about it the most, perfect soup-dunking bread!

    Tartelette - Indeed! I'm sure I'll be making many spawns of Timmy later on...

  14. Congrats on the birth of little Timmy! I'm sure he lead an extremely short but delicious life :)

  15. Too funny- way to go on the second round! Love your risen dough picture. Me- I just play it off like I meant to forget...
    Great job daring baker!

  16. Timmy looks great;-P! Well done! With that chowder, I bet it tasted fabulous!



  17. Timmy looks great! Looks very tasty!

  18. This was great bread to have with soup. Timmy is gorgeous!! Was so much fun baking "with you". I had tons of fun. Hope we can do it again soon! xo

  19. Your Timmy was very cute in his short delish life- the chowder looks very appealing too!
    Loved your post!

  20. Love the picture of yeast rising and the naming of your bread. =)

  21. I love that little illustration of yours! So hilarious and cute. Your bread looks awesome - especially sitting patiently next to his friend, Chowder. Mmmmm!! Great job and I love the post :)

    -jen at use real butter

  22. Totally enjoyable post. Especially the Timmy part. Funny how bread grows on you, isn't it. And for me, especially after I've had a run in with it. That soup looks spectacular. Just made some New England over here. Cheers to a job well done!

  23. Timmy is a cutie and just the promise of breads to come. Yes, I love the garlic rolled up in the dough and was wondering why I hadn't seen any.
    Thanks so much for baking the potato bread - and twice even!
    Now are we ready for December Christina? What do you think the odds are for sugar, butter and chocolate?

  24. Inne - Yes, he was birthed to feed my tummy! (Okay, that sounds all sorts of wrong...)

    Tempered Woman - Thanks for reading!

    Rosa - This was excellent because, although very flavorful, the soup didn't overwhelm the flavors of the bread. Thanks for reading!

    April - Thanks for stopping by!

    Laurie - Thanks! And yes, we must bake again "together".

    Gabi - Timmy led a short, albeit filling life!

    Lisa - Thank you! I'm glad you all don't think I'm odd for naming a loaf of bread... =D

    Jen - Thank you very much! They took to each other quite well, I must say. :)

    Kellypea - Ooh, your soup sounds great, as well. Perfect bread for it! Plus, the obvious potato-on-potato aspect (if your soup had potatoes), there were quite a few potatoes per serving in my soup.

    Tanna - Many spawns will be created in Timmy's honor, rest assured!
    For Christmas? Butter, chocolate, and sugar? I've never heard of such madness... lol. But potato bread was perfect for fall because the weather had just started turning blustery and nippy.

    Thanks again!

  25. Loved your post, and it's nice to know that you didn't give up! And I'm going to try the sugar cookie recipe, too!

  26. Hi Christina,
    Your garlic potato bread sounds yummm! I would like to try that next time I made bread. Maybe even stir in some chopped basil in the garlic mixture for colour (ooops, then it might become pesto).

    Oh, fish chowder!!! Do you have a recipe for that? It looks so flavoursome, nrourishing and healthy.

    Thanks for dropping by my blog. I love running too. I can't decide which I love more running or food. Maybe both equally since it's a different kind of love. You can read more about it in my sidebar, click on "running".


  27. I love that you named your bread! Timmy looks great. Way to hang in there and make the bread twice!!

  28. Timmy looks gorgeous..The loaf has risen real well!! Lovely looking loaf!

  29. I had mine with soup, too! Really great loaf!

  30. Thanks coming by my blog.. *drools* that fish chowder just looks sooo good, can I come over to eat some?

    *giggles* I was reading your blog and suddenly I just starting laughing, I just couldn't stop!! I love that your bread is called TIMMY!!! you are awesome!

  31. Madam Chow - Thanks! Let me know how your sugar cookie-ing comes along.

    Nora - I saw another DBers' version with pesto and it looked really good. I'd say to try it!

    I commented on your blog again with the link to the recipe. It was very flavorful and healthy, too. Oh, I also added a bit of kosher salt while sauteeing the vegetables and a bit more during cooking but not much more than the recipe called for, maybe 1/2 tsp more.

    Nice to meet another runner!

    Princess of the Kitchen - Thank you!

    Half Baked - It was the Daring Baker in me that wanted to do justice to the challenge!

    Gigi - Thank you!

    Rachel - Yup, I totally was smitten with the rise the bread had. I could tell by the height of the unrisen dough that this would have great potential and Timmy didn't let me down!

    Icook2live - Timmmmmmy!

    Lesley - Souper!

    Miss Ifi - Funny thing is, I still had leftover soup for four days after Thanksgiving! I ate the remains two days ago. Here's the recipe if you want to try it: Manhattan-Style Fish Chowder.

    I'm glad you had a good time reading it, and thanks for stopping by!

  32. Congratiolations on Timmy, he looks great, and so does the chowder!

  33. Nicely documented and a brilliant loaf at the end.

  34. Yeah! The Bread looks amazing and look at that soup....

    From Scratch? May I have the recipe?(Manhattan-style fish chowder- ooohoooo!)

    Great job and Happy December cooking- (and running)

  35. Your bread looks like from a "bread pageant" ;-) You did a great job!

  36. Oooh! The bread with that chowder looks AMAZING! What a great complimentary meal for the fall.

  37. Wonderful job!! I want some of that chowder! :) And I love the little drawing!

  38. Mmm garlic bread. Good shout, I'm off to make some... hmm maybe I'll just order a pizza! :-D

  39. Hi again,
    Thanks for the link to the recipe & the additional comment on my blog. I would like to try it, even though it's warm here now. But when it rains, soupy type of food is my comfort food.


  40. Linda - Thank you!

    Barbara - Yes, I was very pleased with the end results. Thanks for reading!

    Mindy - Thanks, and I'll need the "warm" wishes for running in December!

    Babeth - Lol, bread pageant! That warrants another drawing or something!

    Katie - Yes, the best part of the colder weather are the soups! I never tire of eating soup.

    Deborah - I'm glad you enjoyed reading it!

    Nazca - Hey, nothing wrong with a great pizza!

    Madeleine - Thank you very much!

    Nora - Or you could always crank up your air conditioner and then make the soup... =D

  41. Oooh, Timmy! What a beauty! He came such a long way, especially from the yellow dough baby rising from the dough. All I can say is ... "please, sir, I want some more!"

  42. How can you name your bread and then eat him...hmmmm...well I guess it's not that strange :)
    Timmy looks so handsome and he really rose beautifully from that slightly tacky kneaded dough. Lovely post!

  43. Loved the post! That dough was certainly interesting. :) Your bread looks delicious1

  44. Nice looking bread. I like the sound of the garlic, butter and asiago cheese filling.

    As for your chestnut question: Most big grocery stores in Toronto currently have chestnuts imported from Italy in stock.

  45. Julie - NO MORE. But that's because I haven't any left! =D

    Elle - Because I'm weird like that, that's why!

    Thanks for stopping by!

    Sher - Thanks for reading and I'm glad you enjoyed it!

    Carla - Thank you!

    Kevin - Thanks! Asiago cheese was the better cheese I had on hand and I'm addicted to asiago cheese bagels!

    Ah, well, for a decent-sized city here, it happens to be a bit "backwards" and not up with the times! I'll have to try the little Italian stores to see when they start carrying them.

  46. I love the look of your bread. Somehow the little split is appetizing!

  47. Great looking bread Christina!

  48. It looks lovely, but I'm not sure I could eat a loaf once named! ;-)

  49. haha..great post. You did great :)

  50. Your rolled loaf is beautiful! The filling you put sounds amazing too. It makes me want to make a rolled loaf like that! Though not with this dough as I found it way too sticky.

  51. Nice looking breads! Your post was funny, too. :)

  52. I'm so glad you persevered and overcame the baked porridge. Garlic bread sounds like a wonderful idea, and your spiral is textbook!

  53. Timmy turned out quite nice! The garlic asiago combination sounds so good!

  54. Timmy is gorgeous! In his honor, his cousin Tammy (studded with garlic, asiago and sundried tomatoes) is growing up and out on my counter top as I type.


Thanks for taking the time to comment. Your thoughts are appreciated! ^,^


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