Homemade bread is a finicky thing.
You have to be sure the yeast is alive, that the flour is properly weighed, and that you don’t knead the dough too little or too much. It has to be smooth and elastic, but not sticky nor crumbly. If you don’t let it rise long enough, the flavors won’t develop. And if you let it rise too much, well… I don’t know what, but I’ve heard it’s not good.
That said, part of the reason I started baking bread in the first place was to learn about these idiosyncrasies — to find out, in short, what makes bread tick.
One thing I have noticed in my experience is that potato bread is by far the best rising bread, ever. Each time I make it, it turns out perfectly. It’s always dense, but not too dense, starchy but not gummy, soft but not crumbly.
To be honest, I still have no idea why potato bread rises so dang well — if you know, do share! All I know is that it’s one of my favorite types of breads to make. Not only because it’s easy and rises well, but because the dough itself is a dream to knead and the taste is out of this world.
The local co-op was recently selling its own version of Loaded Baked Potato Bread
, and after picking my jaw up off the floor upon hearing this news, I decided I’d go over there and buy about 100 loaves of it. Turns out, I was too late. Bummer.
So I decided to make my own version, based on this Yukon Gold Potato Bread
I made a while back. Like that bread, this version rose incredibly well and made for a perfect sandwich loaf. Plus, it really does taste like a loaded baked potato with chopped green onions, sour cream, butter and bacon.
Though I chose not to include cheese, feel free to top your loaf with the stuff, and if you’re not a fan of bacon, leave it out. Either way, it’s a great loaf to make when you don’t want to deal with anything finicky!Stephanie (aka Girl versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon