Wednesday, July 21, 2010

Potato Rosemary Bread: Baking Through the Bread Baker's Apprentice

This is one of my favourite new breads from The Bread Baker's Apprentice. Potatoes make for a wonderfully soft bread with a chewy crust. The loaf has a beautiful golden colour (probably because I used Yukon Gold), and the rosemary is a nice addition because it is not overdone. In other words: perfection.

GENERAL NOTES
- none

VEGAN NOTES
- none

5 comments:

Sara said...

Drooooooooooool =P

Stacy said...

Even though I don't need any more cookbooks, I may have to get this one. Everything looks phenomenal!

Bianca said...

I love potato bread so, so much! I'm sorta starting to re-introduce white flour into my life for special things like this!

雅俊芬凱陳許 said...

臨淵羨魚,不如退而結網。............................................................

The Charity Shop Fairy said...

Delicious! There's a weeny little market near to where I live and they sell a potato and thyme bread - which is also amazing!