So today I decided to use up some of the 10 lb bag of potatoes my boyfriend and I picked up from Costco and have yet to finish. So I pulled out another recipe from Peter Reinhart’s “The Bread Baker’s Apprentice” and made the potato cheddar torpedoes. It uses the some of my sourdough starter but it only took a day to make instead of two. It was fun making a flavored bread instead of the play breads I’d been making, and it was an awesome combination, sharp cheddar, red potatoes, and fresh chives. I knew the moment I saw it in the book, I’d be making it at some point. So here we go!
Here are my lovely ingredients. The murky liquid in the measuring cup is the water that I boiled the potatoes in for added potato flavor. The chives and the cheese will come later.
This is only half of the final amount of flour. I knew I’d be kneading it after it rested so I didn’t bother trying to mash up all of the potatoes.
Trying to get all of the chives worked in there was kind of a pain in the butt. But the dough was sticky enough that at least they didn’t fall out. My hands still smell like flour and potatoes.
The dough rose super fast so I punched it down once because it still had a 30 minutes left of fermentation. The cheese is finally rolled up inside the dough, jelly roll style. Next time I will try to slice the cheese thinner. Based on how much cheese the recipe called for it didn’t cover all of the dough so I ended up cutting more.
Finally came out of the oven and it smells AMAZING. I can really smell the sweetness of the red potato and the chives. My scoring is a little bit better this time around but the loaf that was closest to the back of the oven still got much darker than the rest even though I turned them halfway through and made sure to pull them away from the backside of the oven. Hmmm…there must be a hot spot there or something. A little annoying but it should take away from the taste at all. I love how you can see all the chives sprinkled throughout the dough and the cheese that melted out of the top and crisped up. Mmmm…. only 30 minutes before I cut into them!
I finally cut into the bread. It was super soft and fluffy inside. I didn’t cut in far enough to really get at any of the cheese but what I did get was tasty. Next time I’ll make sure to get a better distribution of the cheese. Sadly though I overcooked the loaves a little, the crust has a slight burnt taste to it 😦 I had a lot of things going on at the same time so I didn’t pay attention to the time as well as I should have. Next time will be better!