|OMG they're even pretty colors|
Obviously, this meant more work than my standard "chuck things in bread machine and nap for 3 hours" style of baking. Let's get the unbearably difficult part out of the way:
3/4 cup water, brought to a boil in a saucepan (that water boils FAST, watch it!)
3/4 cup chopped potatoes - I didn't peel mine because peels have vitamins, and also the potatoes were tiny. I would have laughed at myself peeling such tiny potatoes.
Boil your water, and put your potatoes in the boiling water. Reduce heat, cover, simmer until you have tender potatoes. Don't drain, and get to mashing. When your tatoes are thoroughly mashed, add another 1/4 cup water, and enough milk to make a total of 1 and 1/2 cups milky mashed potato mix. Some of your water has boiled off, so no, my math isn't crazy. ;)
NOW BACK TO THE GOOD PART - chucking things in to the bread machine pre-nap!
To your machine, add
1 and 1/2 cup milky mashed potato
4 tsp honey
1 tbsp olive oil
2 cups bread flour
1 cup wheat flour (healthy!)
3/4 tsp salt
1 and 1/2 tsp assorted dried spices - I used oregano, rosemary, and basil. Use your favorites!
1 tsp active dry yeast
If you use the tricolor potatoes, be sure to admire those pretty purple and red flecks throughout the loaf! I found this bread was hearty and tasty enough to stand alone, but my absolute favorite topping was a very seedy beer mustard straight from a brewery in England. I actually had to stop myself before going through this precious jar in one loaf! Man, THAT is a good combo!