The Fuzzy Chef & Friends

These are all about the root vegetables, more like kartoffelpuffer than they are like flapjacks. While the sweet potatoes don't really change the flavor, they do add interesting color and vitamin A. Good for brunch by themselves, or for dinner with sausage and salad.

I adapted and simplified this recipe out of some miscellaneous Italian cookbook my mother-in-law had (but discarded, so I don't know the name). Not having had potato bread while I was in Milan, I don't know if it's authentic Venetian style, but it's certainly good and the single most popular recipe I ever posted to cooksillustrated.com. The recipe is fairly fast for yeasted bread, and so easy that it got several people on CI.com started on baking bread and may be even more popular than the no-knead bread there. Since CI.com search is still broken, I'm posting it here so people can find it.