Harbor Potato Cheese Bread
I used to make this wonderful bread often. It is coarse crumbed and moist, with huge holes and a certain rough but riveting texture. It is as good fresh as it is toasted. It is bread and butter or sandwich bread or whatever you like. It uses raw shredded potatoes and tons of cheddar and stone-ground mustard. Line it up with Havarti cheese or Swiss and Bibb lettuce. Bake it in a loaf or a 10-inch springform (you get two breads which freeze well) or a 5-quart souffle dish.If you had a bakery, this would become one of those signature breads that someone would write in to Gourmet Magazine about and urge the editors to get the recipe for the Sugar and Spice column. This recipe is now in the my cookbook, A Passion for Baking, Oxmoor Books.
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