If, in a cheese bread recipe, you were told to deeply cut into the proofed dough to allow the cheese to ooze out while baking, wouldn’t you be interested in seeing what happens? The potential for a crusty-smoky mess in the oven is high, but don’t let that keep you from trying this recipe out.
The water used for cooking the potatoes is the hydrating agent of choice, so don’t forget to reserve it afterwards. Potato water does magical things to bread. It noticeably softens the crumb and somehow makes the crust more thin and crackly.
With freshly chopped chives kneaded into the dough, the bread reminds me of a baked potato. It’s just begging to be served with a side of sour cream and bacon (probably not a good idea but worth a try).