Potato bread (Pane di patate) from The Italian Baker, Revised Edition: The Classic Tastes of the Italian Countryside--Its Breads, Pizza, Focaccia, Cakes, Pastries, and Cookies by Carol Field

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • veronicafrance on May 15, 2018

    This makes a bread with a soft interior and tender crust. As the recipe says, good for dipping in sauces. The dough was very lively ... after an hour it was exploding out of the bowl. Easy to work with though as it's quite stiff and not sticky. I couldn't follow the cooking instructions exactly because I only have a single round pizza stone, and the two loaves wouldn't fit. So I heated the stone anyway and put the baking tray with the loaves on top of it. This meant I couldn't flip them and cook upside down as she suggests, so I slashed the tops instead. They spread rather than rose, but the end result is still good. They do brown rather quickly before they are cooked -- I turned them several times to brown them evenly.

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