Friday, January 23, 2009

Hi-Rise Bakery Potato Bread

Humans are such repulsive creatures, especially foodies. We never want the same thing twice no matter how good it was, always searching for the next thrill, be it the latest obscure grain (farro) or the cheapest tongue mulita (Tacos Lupita).

For instance, how often did I go to the fantastic Hi-Rise bakery during the years in which I lived a few blocks away? Twice.

Now, through the eyes of others, I've seen the error of my ways. This first happened in the Ferry Market in San Fran, pretty much the last place you'd expect to feel good about your own town's food. But when I mentioned that I had come from Cambridge, the cheesemongers at Cowgirl Creamery started gushing about the H.R., and I couldn't help but blush. I felt like a supermodel had told me that I was beautiful.

Then yesterday I took an out of town guest there to secure provisions for his flight back to Ithaca, which of course is the San Francisco of Tompkins County, New York. As soon as we set foot in the door, I saw the expression on my friend's face, the drool seeping from the corners of his gaping mouth, and I realized how numb and ungrateful I had become. I crossed out the existing words in my thought bubble ("Ah, the place with expensive sandwiches") and instead wrote in my highest compliment to any Boston area eatery: "Wow, this is the kind of place you can find in New York!"Link

I'm eating a slice of their potato bread right now, and its sheer splendor has shaken me out of hunting mode. Why look elsewhere when you've got something this good right in front of you?

Thin, crunchy crust, moist and fluffy interior, deep potato flavor. Those Cowgirls were right: I am beautiful.


Hi-Rise Bakery

56 Brattle St
Cambridge, Massachusetts 02143

(617) 492 3003

208 Concord Ave
Cambridge, MA 02138

(617) 876-8766

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Karen B said...

I've been dying to bake my own potato bread but haven't gotten around to it. I have James Beard's recipe, but am unsure how reliable it is--wasn't all that impressed with the flavour of his challah. need to find something to do with all those farmshare potatoes....

Karen B said...

am baking James Beard's "refrigerator potato bread" this morning. it had a long cold rise last night. I was lazy and used the kitchen aid to knead, so the potatoes are totally incorporated into the dough. Dave says that's the way it should be. But I like it with little lumps of mashed potato. Any opinion?

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