I was thinking to myself that I'd really like to have a few slices of potato bread like I had, every once in a while, when I was growing up.

This ain't it. The potato bread I remember stank when you toasted it, was fairly coarse, and had a strong flavor. This bread is soft and creamy, flavorless, structureless, not much different than Wonderbread except for the color. It's not exactly bad, but that's damnation by faint praise.

It turns out that Schmidt's potato bread, and Martin's, are almost identical, and it seems to be a good seller, judging from the space the stores give it in the stores. I suppose that means that this bread is what passes for potato bread in this neck of the woods.

And if it sells well, that means it's what a lot of people want to buy. Voting with their wallets, I suppose, makes this - and Wonderbread - winners. But it doesn't make it old-fashioned potato bread where I come from.

Next: Salt-Rising Bread

I guess I'll have to find a recipe and make my own. If I'm going to do that, though, I'll go all the way and bake salt-rising bread, which is even stronger in flavor, and stinks to even higher heaven when toasted.

There used to be recipes for potato bread, salt-rising bread, and what they called "army bread" in the merit badge book for Boy Scouts' merit badge on baking, back in the 1950s. I don't suppose I could find one of those.

The label of the bread, though, should have given me some pause. It's old-tyme potato bread, but it has a newlook, a new size, and a new recipe. What's old-fashioned about it? The mis-spelling of time, I suppose.

Other Bloggers On Related Topics:
color - label - Martin's - potato bread - salt-rising bread - Schmidt - smell - structure - taste