Potato Bread

On Saturday afternoon, I peeled a half dozen Red Gold potatoes from David Little's stand and baked up a batch of potato bread. I've gotten hooked into the Daring Baker's on-line group ("We knead to bake"), where once a month we all prepare the same recipe and post about it (virtually comparing notes, as it were).

The first step in the recipe is boiling and mashing the potatoes, and I used my trusty wire masher. In retrospect, I would have put the potatoes through a food mill, because my final product was a bit lumpy -- though the lumps are delicious bits of potato. I made one loaf and didn't follow my "baking and pastry" training when preparing the pan -- I should have papered the pan, in addition to buttering it, and I wouldn't have struggled to get the loaf out. The foccacia turned out well. I have another recipe which calls for making "amoeba-shaped" loaves so I'm always inclined to produce random forms.
The foccacia has turned out to be the ideal medium for turkey sandwiches.

If you're interested, here's the recipe, and you can see a list of participants here.