Inspired by this post on Apartment Therapy about Portuguese Bread, I remembered that there was a recipe for it in my new(used) bread baking book. The recipes uses 1/2 cup of a small russet potato that has been cooked and finely diced, but I used a red potato because that is what I had on hand. It turned out great, soft and a good crumb on the interior. The crust is really good because it’s slightly sweet from a little sprinkle of sugar over the top of the egg glaze. Takes a couple more steps than regular bread recipes since you have to cook the potato, but it’s worth it!