My second loaf of the rustic potato bread (which I( had frozen) was fantastic. I took the frozen loaf and popped it into a hot oven to bake an additional half hour. The resulting crumb was moist but not gummy. The bread tasted freshly made.
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September 29, 2009 at 10:19 am |
I own this book and have made these potato loaves several times. LOVE them, and yours look gorgeous!! I wish I had one of your loaves and a nice hunk of butter..YUM!!