Roasted Potato Breads

For this challenge, I made the original Potato Bread recipe and both of the variations, Rosemary Herb Bread and Roasted Garlic Bread. For the roast potatoes, I peeled russet potatoes, sliced them about 1 inch thick, tossed them in olive oil, salted and peppered them, and then baked them at 425 degrees until knife tender, about 30 minutes. I broke the potatoes into pieces, but did not mash them. The finshed dough had obvious chunks of potatoes in them, but these chunks were absent in the finished bread. For all three breads, I made fendu-style loaves. For all the loaves, I found Hamelman's recommendations of 40 minutes to be too long. Around thirty minutes seemed adequate.

For the Herb bread, I used closer to two grams of rosemary (per loaf) rather than three. This was sufficient. For the garlic bread, I used nine grams of roasted garlic, about three cloves. For these last two loaves, I upped the whole-wheat content slightly (to about 30%) to good effect.

These were all excellent, somewhat rustic breads. Shelf life was a bit on the short side, but okay.