Potato Bread Perfect for Toast
This recipe is based on a recipe of Elizabeth David's, an iconic English food writer. As Elizabeth says, "Usually associated with times of grain shortage, or with a need for strict economy in the kitchen, potato bread is also advocated by some nineteenth-century writers as being the best bread for toast." David also quotes a "Doctor A. Hunter," who wrote in 1805, "...lovers of toast and butter will be much pleased with this kind of bread. The potato is not here added with a view to economy, but to increase the lightness of the bread, in which state it will imbibe the butter with more freedom..."
Prep
20 mins
Bake
35 to 45 mins
Total
2 hrs 50 mins
