I made a half recipe of this bread, making 1 medium-sized torpedo-shaped loaf...with just Mark and I here, it is difficult to eat as much bread as when the boys were home, so smaller recipes 'r us now normally. That said, Matt was visiting and that loaf disappeared in record time, apparently the athletic training table at college doesn't include homemade bread.
The ingredients: potato, potato water, barm, bread flour, yeast, salt, chives, and sharp cheddar cheese.
This is a one-day dough, providing that you have the barm made ahead of time. Margaret and I are continuing on in our attempts to finish the book, only one recipe left.
(Photo note: I didn't plan for that "G" to appear like that, but it was certainly fun that it did since our last name starts with "G" and all. Cute.)
The bread was wonderful all on its own. It didn't need butter or anything. I served it with chili and it was perfect...so perfect, in fact, that there wasn't enough left after Mark made a lunch sandwich with it the next day for me to try making a grilled cheese sandwich, so I will need to do that another time. And, yes, there will be another time...delicious. Definitely a repeat.
You can visit the main group and marvel the breads. I'm getting there...Slow and Steady. Our next and FINAL challenge: Roasted Onion and Asiago Miche, found on pages 281-283.