A couple nights ago we watched the Super Bowl on TV. I won’t get into a fan argument here since I could not have cared less that it was on other than I made the munchie food one must ingest during football time. Since we live about 30 minutes from where the Indianapolis Colts play, and there was a big controversy over deflated balls, there is little need to say that day my brood was rooting for the Seahawks.
I had made potato skins as one of the snacks and had a lot of the middle of the potato left over. The next day I put those leftover potatoes to use. I decided to come up with a new bread recipe in homage of what the leftover potatoes’ predecessors were used for. We can’t forget where we came from, now can we? This called for a manly, hearty bread... a fist-pumping, yell-at-the-tv, jump-up-and-down-when-your-team-scores bread. The only thing I think I missed was to slap a mug of frosty ale and a bowl of beer nuts next to the bread when I took the pictures.
To be fair, I think the bread is a non-drinker and doesn’t care much for nuts. Now that I think about it, it could also pass as a strong-female bread; Rosie the Riveter bread.
p.s. Despite how awesome I might appear online, mistakes happen. If you happen to spot one on this recipe, save your fellow cooks a disaster and let me know by using the contact form.
Herb Crusted Potato Bread
- Preheat oven to the lowest temp it will allow. Mine is 170 degrees. Turn oven off.
- In a bowl heat milk to just slightly above room temperature (I heat mine up in a glass measuring cup in the microwave for about 1 minute 15 seconds).
- Into the warm milk, add the yeast and white sugar. Stir until dissolved. Allow the yeast mixture to proof (bubbles or foams) for 5-10 minutes.
- In your mixing bowl combine the flour, potatoes, yeast mixture, butter, and salt.
- Mix for 5-10 minutes with the dough hook if you own a stand mixer, or hand beat until and knead until the dough is a thoroughly combined and is a bit elastic.
- Split the dough in halves and form roughly into the shape of your loaf pans. Place each half into a greased loaf pan (e.g. cooking spray or butter).
- Place both loaf pans containing the dough in the warm oven (turned off) for at least an hour, in order to rise until double in size.
- While the dough is rising, combine the black pepper, red pepper, thyme, salt, garlic powder, onion powder, sugar, and parmesan cheese into a small dish. Add the olive oil to form a paste.
- 2 tsp coarse salt
- 1/4 tsp cracked black pepper
- 1/2 tsp organic thyme
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 2 tsp extra virgin olive oil
- 1 1/2 tsp parmesan cheese (grated)
- 1/2 tsp white sugar (optional: to bring down the heat)
- 1 egg white
- 1 tsp water
- Separate the egg white from the yolk (discard yolk or save for another use).
- Combine egg white and water; whisk until combined.
- Once dough is double in size, preheat the oven to 375 degrees.
- Using a pastry brush, gently apply the egg white mixture to the top of the bread (be careful not to make it fall).
- Continuing to be careful, apply the herb paste to the dough.
- Bake the loaves in the preheated oven for 25 minutes or until the top is crusty brown.
- NOTE: Alternatively, you may remove the bread a few minutes before it’s done baking and apply the egg white mixture and herb paste, then continue baking until done.
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