Potato and Green Onion Bread

Stoked! I haven't made bread in ages and this weekend I sat by myself in and empty house with a steady supply of Mai Tai's and Dexter, season 2. What better way to spend a day baking bread than that? This bread is pretty fantastic and I believe that if I were a lover of Jalapeno's they would make a harmonic connection in this recipe. I, however, am a pussy when it comes to spice and subbed them out.
adapted from Toxo's Bread; Ultimate Man Bread.



This recipe requires a wild yeast or synthetic yeast starter. Making one is easy but requires at least a day ahead of prep work.

Heavy Pinch active dry yeast
2/3 cup water, room temperature
1 cup + 3 tbsp unbleached bread flour

Start by adding the water and yeast to a medium sized bowl and stir gently until dissolved. Let the yeast "ferment" for a moment or two too become frothy. Then, slowly, add the flour and mix on the lowest stir setting possible until the mixture is fully incorporated and seems bubbly. Cover with plastic wrap and let sit over night in a warm, dry place for at least 24 hours, or double in size. This starter works really well the longer you let it sit. In order to keep it growing you can feed it every couple days with equal parts water and flour. This will keep the yeast "alive" by "feeding" it and will basically never go bad. ( if you take care of it...)

1 medium potatoe, coarsely chopped
potato water, lukewarm 3/4 cup
2 and 1/2 tbsp liquid sourdough starter
4 cups unbleached bread flour
2 tsp active dry yeast
1 1/2 tsp salt
1/2 cup chopped green onions
1 tbsp minced garlic
2 cups 1/4th inch cubs of medium cheddar
6 slices thick-sliced bacon, coarsely chopped


Par-broil the potatoes until fork tender, drain, reserving the water. While potatoes are cooling, fry the bacon, half the green onions and the garlic until rendered and crispy. When cooked, move the bacon and the fat to a bowl, scraping the pan for any residue.

In a mixing bowl add the potatoes and mash lightly with the back of a fork. Do not completely mash, be sure to leave some chunks for the bread. This will add a great texture and creaminess to it. Add the starter and half the flour and mix until smooth. Let rest for 35 minutes.

After the dough has rested you should notice it start to rise again and the surface become more smooth. Add the remaining flour, salt and potato water. Knead for 6-8 minutes being gentle not to smash the glutes in the bread too much. The dough will seem very sticky so be sure to flour your work surface and hand well. Around the end of your kneading, fold in the green onions, bacon, fat and cheese. Let rest now for 30 minutes, then re-knead / fold the ingredients and repeat 2 more times for a total resting period of 90 minutes.


Divide the dough into two loafs and place on a parchment paper covered cookie tray. Let rest for a final fermentation of 60 minutes. While the dough is in its final resting, start by boiling 2 cups of water. Place the boiling hot water into a shallow tray on the bottom of the oven. When the dough is ready, place in a NON preheated oven at 500 degrees. When the oven has done preheating, turn down to 450 and cook for 35-45 minutes or until golden brown. You should rotate the bread halfway through cooking to ensure even shape and consistency. Let cool off in the oven with the door open for 45 minutes before slicing.