Rustic potato bread

I've always enjoyed potato bread, but wanted to try a loaf that was more hearty and rustic - not for sandwiches, but to eat along with dinner or soup slathered in some butter. I had found this recipe around St. Patrick's Day and decided to give something like that a try. We actually ate it along with our St. Patrick's Day dinner, which we ate a little late this year. That's okay though because this bread is one you can enjoy with all sorts of dishes. It's a perfect bread to make when you have leftover mashed potatoes. 

It snowed here again yesterday and it's frosty outside this morning, so we are still experiencing cold temperatures in our area. It has been a long and very cold winter and we are still eating wintery food for the most part. It's still fine by me though because I enjoy the cooler temps!

Rustic potato bread
1 cup cooked mashed potatoes
1/2 cup grated raw potato
2 large eggs
1/3 cup olive oil
3/4 cup milk
2-1/2 cups all-purpose flour
3/4 cup whole wheat flour
1-1/2 tablespoons baking powder
1 teaspoon sea salt
1-1/2 teaspoons onion powder
1/2 teaspoon garlic powder
3 teaspoons dried parsley flakes

Preheat the oven to 350 degrees. Lightly oil or sprinkle cornmeal on the bottom of a large castiron skillet or you can use a pizza stone.

In a large bowl, mix the wet ingredients (potato through milk) until well-combined.

In a medium bowl, whisk together the dry ingredients (flour through parsley) until well-combined.

Stir the dry ingredients into the wet ingredients until the dough comes together. Lightly flour your hands and top of the bread. Knead the loaf a few times and form it into a disc. Transfer to the skillet/pizza stone and press into about an 8-inch circle. 

Use a serrated knife to cut an "X" in the top of the bread. Bake until the bread turns golden and sounds hollow when tapped, about 50-60 minutes.

Place on a wire rack to cool. Let cool before slicing to keep from crumbling.

What was I cooking one year ago?: quick pickled red onions
Two years ago?: cabbage & chicken coconut curry
Three years ago?: baked shrimp w/ tomatoes & feta
Four?: lemon & thyme braised baby artichokes
5?: portabello mushroom paninis