Better late than never! I have been very busy over here, party planning for a very special soon-to-be-three-year-old’s birthday party!
But without further ado…
Allow me introduce to you another stellar bread recipe from Baking with Julia. This versatile recipe features white flour and russet potatoes, although you could substitute whole wheat flour, add herbs, and gussy it up in numerous ways. I wonder what would happen if I tried whole wheat flour and sweet potatoes…
I think if it was up to me to name, I’d call it Backwards Bread because as you are kneading it together, the dough starts out crumbly, like you are making a pie crust, and then magically comes together into a soft ball after about three minutes of kneading.
The recipe instructs you to spray water on the interior of your oven in order to create steam to yield a hard crust and soft middle. I just used the Five Minutes a Day method and dumped a cup of water into my broiler pan. That did a fine job of creating steam without the hassle of finding a clean spray bottle.
It made two loaves, one of which was consumed within two days. I saved the other for Easter dinner, but by then, four days later, it had lost its freshness. Bummer.
I would certainly make this recipe again, but I would freeze the second loaf, or make sure that both loaves were consumed in a few days to ensure maximum freshness.