After watching their lovely concoctions appear across the internet for the past few months, this month I decided to join the Daring Bakers. The Daring Bakers are a group of bloggers and bakers. Each month one member comes up with a challenge recipe which the other members then proceed to make exactly according to the recipe, with no modifications allowed. (This is the part that's going to be good for me!) Then, on the same pre-decided-upon day, everyone posts about how it went.
This month's challenge--hosted by Tanna of My Kitchen in Half Cups--was to make Tender Potato Bread.
The recipe (which is reprinted if you click the "continue" link below) was for a basic dough that could then be made into either a loaf of bread, dinner rolls, or foccacia bread. I made the foccacia bread a few weeks ago, and froze the rest of my dough to use for Thanksgiving rolls.
The bread turned out nicely. The foccacia was crunchy on the outside, soft on the inside, and had a nice potato-y tang.
The rolls unfortunately did not survive the freezing process well. I let the dough rise once before freezing. Then the night before Thanksgiving, I set it out to defrost and hopefully rise again.
Not so much. The little yeasties just never came back to life.
It was fun to try something different, but I don't know if I would use this recipe again. I actually really like to make bread. The smells, the mixing, the kneading--it's all very meditative and pleasant. But this dough was just not nice to work with. It stuck to everything--the counter, my fingers, the bowl. The recipe warned to avoid adding too much flour, but I don't know how you could help it; I had to flour in self-defense!
All in all I'm glad the challenge was something new, but it didn't sway me from my old faithful.
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