This recipe for Potato Bread was featured in the 2007 edition of Food and Drink Magazine. It’s made with mashed potatoes, grated raw potatoes and loads of roasted garlic. Because this rustic loaf doesn’t have any yeast, it has a denser texture similar to a scone. But don’t be fooled by its simplicity. It’s hearty and delicious.
My friend shared the recipe for New York Times No Knead Bread with me about 10 years ago. It originated from an article in the New York Times by Mark Bittman. The hardest part about making this easy no knead bread is waiting to eat it. It’s literally that easy.