This fragrant, chewy bread is moist and somewhat addictive. Last year, my older son asked me to buy some flax seeds for his morning oatmeal -- and it didn’t take long to realize that it adds a nice texture and a slightly nutty taste to the breads I usually make. This recipe starts with my favorite mashed potato recipe, and uses the potato water to good advantage. —AntoniaJames
WHO: AntoniaJames is a baker living in Piedmont, CA.
WHAT: A sweet, dense mashed potato-based bread.
HOW: Form a dough out of mashed potatoes, milk, bread flour, yeast, flax seeds, olive oil, and salt, sweetened with honey. Alternate between kneading the dough and allowing it to rise until it reaches the desired consistency. Brush the loaf generously with olive oil and bake it using either a clay pot, conventional loaf pan, or pizza stone. Let it cool, then dig in.
WHY WE LOVE IT: While labor-intensive, the end result -- a dense and slightly nutty, sweet bread -- is worth the effort. The crispy browned crust and the crunch of the flax seeds provide a contrast against the smooth texture of the bread. Enjoy it as a side with dinner or with your morning cup of coffee.The recipes yield a large loaf, so consider dividing it in two and sharing one with a friend -- or save it all for yourself. —boulangere