I was hesitant about making this week’s Tuesdays with Dorie: Baking with Julia assignment. Having just finished up a three-week cleanse, I wasn’t sure how safe it was to incorporate baked goods back into my system. However, I thought it wouldn’t be too harsh since the recipe is vegan-friendly. I was also able to use up ingredients I had on-hand, including red potatoes instead of russet and doing a half whole wheat flour/half all-purpose flour mix.
The dough came together easy enough though I did notice some medium sized bits of potato that refused to get mashed. Also, the recipe stated to be patient while the dough mixed for 11 minutes, indicating that it would look crumbly like pie crust at first but would eventually come together and start clinging to the bowl like brioche dough. That part was true, but what the recipe didn’t say was that the dough would continually “walk up” the dough hook like the top of the dough wanted to jump out of the bowl during mixing!
This bread wasn’t as soft or pillowy as I expected, but that could be due partly to my use of whole wheat flour. My loaf also came partially unfurled, so I guess I didn’t use enough flour to seal the seam. However, the dough didn’t become wet enough for me to even think it would stay closed during baking. Oh, well. The slices tasted great with butter nonetheless! If you’d like to try your hand at these rustic potato loaves, head over to this week’s Tuesdays with Dorie: Baking with Julia host, Dawn of Simply Sweet, where she’s posted the recipe.