Not a whole lot to discuss on this one other than to say I’ve been wanting to make these for quite a while but never had the brainpower to make extra mashed potatoes. At least until recently.
This is from a recipe in Peter Reinhart’s [easyazon-link asin=”1580082688″]The Bread Baker’s Apprentice[/easyazon-link] and I didn’t make any changes to the recipe, being the first try at it.
Well, ok, one or two very minor changes: he asks for fresh rosemary, I only had dried which I soaked for an hour while the dough was warming up. He says to mix in roasted garlic – didn’t have any. I guess next time I’ll have to make that ahead of time along with the extra mash.
Anyway… here’s the final product, first try (slashed a bit too deep) and the loaves are still cooling so I haven’t cut or tasted yet but boy-oh-boy, does the house ever smell wonnnnnnderful!!
