Potato Bread Perfect for Toast
This recipe is based on a recipe of Elizabeth David's, an iconic English food writer. As Elizabeth says, "Usually associated with times of grain shortage, or with a need for strict economy in the kitchen, potato bread is also advocated by some nineteenth-century writers as being the best bread for toast." David also quotes a "Doctor A. Hunter," who wrote in 1805, "...lovers of toast and butter will be much pleased with this kind of bread. The potato is not here added with a view to economy, but to increase the lightness of the bread, in which state it will imbibe the butter with more freedom..."