Comments on: Spud Sunday: Mr. Potato Bread

By: Potato Tomato Bread

Potato Tomato Bread — Sun, 14 Aug 2011 20:51:04 +0000

[...] recipe below is really just an adaptation of this one for potato bread, with freshly puréed tomatoes added instead of milk, along with a good handful of grated parmesan [...]

By: Daily Spud

Daily Spud — Sun, 23 Jan 2011 22:23:19 +0000

Hi Dolores, I’d have to admit that I’ve never tried to make this using sweet potato, but I would love to hear the outcome of any experiments you do! Good luck and thanks so much for dropping by.

By: Dolores

Dolores — Sat, 22 Jan 2011 05:51:10 +0000

Hi there, I am going to be trialling this soon, planning for St-Paddy’s day, I can’t wait! From Canada living in NZ and was wondering if you’ve tried the bread recipe with sweet potato? In NZ we’ve got Kumara which is similar to sweet potato but different, we’ve got 4 varieties, golden, orange, red and purple and all have different degrees of sugars. I wonder how they would behave in the bread rolls, the colours they would impart would be an interesting experiment. If I ever get around to trying this I will let you know the outcome. Thanks for sharing this recipe. I love people who love sharing their love of food!

By: Tweets that mention Spud Sunday: Mr. Potato Bread -- Topsy.com

Tweets that mention Spud Sunday: Mr. Potato Bread -- Topsy.com — Sun, 16 May 2010 21:40:09 +0000

[...] This post was mentioned on Twitter by Ron Swann, Ron Swann. Ron Swann said: RT @dailyspud Spud Sunday: Mr. Potato Bread – http://is.gd/aV1Oy http://www.kingedwardovens.com [...]

By: Spud Sunday: The Year Of The Spud

Spud Sunday: The Year Of The Spud — Mon, 01 Feb 2010 12:19:03 +0000

[...] not as strange as it sounds. As with bread, using a little bit of cooked potato will add moistness. In fact, the “Colour Book Of [...]

By: Daily Spud

Daily Spud — Mon, 16 Mar 2009 19:22:48 +0000

Hmm, the altitude perhaps, which I believe means bread rises higher and more rapidly. Can’t discount the lingering presence of yeast spores though :) Either way, sounds like you had a result!

By: LizC

LizC — Sat, 14 Mar 2009 19:33:37 +0000

I made this yesterday – historic. However, due, perhaps, to the presence of yeast spores in my kitchen for 20 years the bread rose in 20 minutes. I used fresh yeast and after one hour’s rising knocked it back put in in the tin – POOF, there it was. Could this be due to the heavy yeast spore presence in my kitchen or because we are at 850m above sea level? Just asking :-)

By: Daily Spud

Daily Spud — Thu, 12 Mar 2009 22:05:38 +0000

Excellent stuff Liz! And fresh yeast too, fantastic. Enjoy!

By: LizC

LizC — Thu, 12 Mar 2009 16:47:13 +0000

I am doing this tomorrow, so I am! Using fresh yeast as the more yeast spores I have floating around my kitchen the better my bread gets. Not a word of a lie. Thanks for this!

By: Daily Spud

Daily Spud — Fri, 20 Feb 2009 18:45:44 +0000

Fearless Kitchen: why not give it a go :)

Elra: thanks for stopping by and for the lovely comment, much appreciated :)

Angela: thanks so much, hope you get to give the recipe a try