ness issues tweaking unfamiliar recipes until I've made them a couple of times... so I def. plan to try this again, but sassed up.]
Plain, peeled and diced.
I don't have a food scale... this recipe called for between 8 and 16 ounces of potato... I kinda went with it, figuring that I'd know when to stop with the flour. For the most part, I think that worked out ok for me.
Boy, was this dough sticky!!! Sticky and TOTALLY FUN!!!! I always use my stand mixer to knead in dough, so the actual process of kneading by hand was a new experience for me. Yah, you'll read about hour therapeutic it can be... how relaxing... and while you might think its weird or bunk... it isn't. (unless, of course, you have hand/arm problems, and then I can see it being much more of a chore.) I worked about 8 cups of the flour called for and it came together in a nice, elastic dough. (And as you can see, my rise was big and poofy!!
I don't think I took shots of my loaf and rolls after the second rise. The rolls came out funny-looking... I think I either fiddled with them too much getting them into roll-shapes, or they didn't rise enough.
The bread was thick and chewy yet nicely soft and tender. I don't have enough experience with breadmaking to be able to tell you how this is possible... chewy yet tender... but it defies science. Defied-Science that tasted great slathered with ham salad! :)
Please head on over to Tanna's site, My Kitchen in Half Cups, for the delicious and satisfying recipe. To see almost 400 other versions of this bread (because mine is certainly way less interesting than theirs!!), head on over to the Daring Baker Blogroll!!
(and again, my apologies for being Ms. Late-ypants!!)