technically baked potatoes

[alenxa_classic]

Made potato bread last night for the first time. I managed to find a recipe that used all whole-wheat flour and no ingredients I didn't have. It was also my first time using the dry buttermilk blend I bought a while ago on impulse, due to my last round of Greek yogurt having been bought pre-WW and having gone off in the meantime. (Damn.) I used Yukon Gold mashies, from potatoes left over from roasting for the alumni potluck two weeks ago. Using them up was the whole reason I made the bread in the first place, and even then there was too much potato for the recipe. (I threw some milk, butter and garlic Sonoma Jack in with the remainder and it made a pretty awesome side dish.) Annoyingly, I didn't mash them enough and had to keep hand-mushing little bits of potato that fell out of the dough while kneading. Also the dough ate flour like a mofo, so much that I was worried it'd be inedibly dry from all the reflouring of the kneading board. But I needn't have worried about it; the bread rose beautifully, smelled heavenly while baking, and tastes great. It's definitely whole wheat bread, but the potato makes it airier than the other kind I make and keeps it from being sweet. It'd be good with herbs or garlic or cheese added or swirled in. Maybe that's something to do with the three red potatoes I still have....