Daring Bakers: Take Two

When the recipe of the month was introduced as potato bread my stomach turned. For some reason, the thought of working with live yeast has been a source of unwarranted yet persistent fear. Perhaps that is why the bread machine still lives on our floor and not in our kitchen.

This is my dad. I hope he is okay with his mug floating around on international waters but I really wanted to call attention to his apron for turkey carving. It reads: I'm still a hot babe, it just comes in flashes.

But I digress, yet again! For this is the very reason I joined this group of culinary dare devils...to face my fears come flopped flan or deflated soufflé!

So in honor of national turkey day, and the fact that I was now in my parents glorious kitchen, which as a side note is likely larger than our ENTIRE home, I decided to face my fears head on.

The recipe called for potatoes, active yeast, salt, lots of flour, and water. Easy enough, right? Um, ok. The dough was sticky. Not bubble gum sticky but more of a newly poured cement meets oatmeal. Needless to say, it was an adventure.

However, as luck would have it, this sticky lump of scariness was eventually turned into something rather edible. In fact, you might call it delicious. I know darling hubby sure did!

The outcome? One medium sized rosemary and red onion foccacia...

Rosemary and Red Onion Foccaccia (taking a nod from the bakery window!)

...and a single, perfect loaf of doughy potato-y cheddar cheese bread.

Gooey Potato Cheddar Bread (giving a nod to darling hubby who will eat anything I make with the addition of cheese)

Et voila! This last minute addition to our thanksgiving table was a welcomed one. And ironically enough, one that I would like to make again!

p.s. Potato cheddar cheese bread made for some spectacular turkey sandwiches the next day, highly recommended!