Anyone who’s read my blog for awhile knows how much I love making bread. I mean, I love it. If I’m frustrated, sad, angry, anything, it always make me feel better. I swear, kneading bread dough is better than therapy.

Here lately I’ve become so frustrated with bread making though. I love the BBA challenge but when a bread takes you 2+ days and then turns out slightly better than mediocre, it’s a little disheartening. I’ve found myself turning to the bread machine more often than not lately because of it.

I have had this gem of a recipe saved for months now. I tend to save recipes because I like their titles and then I never actually read the instructions for the recipe. So I’ve been skipping over this one for awhile because it just sounded like it was going to be super involved. This weekend I finally set out to make it and was shocked at how easy it was. Yes, you do have to boil the potato ahead of time but that really takes no effort at all. The dough came together beautifully and rose like a champ. I could hardly wait to take this baby out of the oven. I literally sliced into it within seconds of pulling it out.

It is maybe the best bread I’ve ever made. It was dense and chewy and perfect with a tiny bit of butter. The potato bits and skins were a nice little surprise every once in a while and the potatoes that got mashed into the dough were subtle yet obviously there. If that makes any sense at all.

I’m just going to link over to the original recipe because he’s a professional and has ratios and all that stuff that goes over my head but may be useful to you. A few things though, my dough was really wet and needed quite a bit more flour. Also, I left the skin on like Matt suggested but really wished I’d peeled at least some of it. When I make it again, I’ll probably peel half and leave half.

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