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I used to make this wonderful bread often. It is coarse crumbed and moist, with huge holes and a certain rough but riveting texture. It is as good fresh as it is toasted. It is bread and butter or sandwich bread or whatever you like. It uses raw shredded potatoes and tons of cheddar and stone-ground mustard. Line it up with Havarti cheese or Swiss and Bibb lettuce. Bake it in a loaf or a 10-inch springform (you get two breads which freeze well) or a 5-quart soufflé dish.If you had a bakery, this would become one of those signature breads that someone would write in to Gourmet Magazine about and urge the editors to get the recipe for the Sugar and Spice column.  This recipe is now in the upcoming cookbook by Marcy Goldman, A Passion for Baking, Oxmoor Books, Due out in 2007. Thank you for your understanding.

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If you want to purchase this one recipe Harbor’s Potato Cheddar Cheese Bread, click here to purchase at $2.49 per recipe.

Hi there, fellow home and pro baker and fan of great recipes.

This very special, original recipe you requested and is describe above is available for
$2.49 U.S. via our BetterBaking.Com Pay-By-Recipe feature.  


Unlike our free recipes, most of our Recipe Archive recipes are available one at a time. Just pick and choose which recipe you want. Then click on the Paypal button and you will receive the information you need to retrieve the recipe as soon as your Paypal payment is processed (usually instant). You can save the recipe or print it out and you have access to the recipe for 1 day. Each recipe is a separate purchase.  


All our recipes have a unique, descriptive headnote describing what that recipe is about. You find recipes by searching buy category by putting a search word in the search box on the Complete Recipe Archive page.  


These recipes are for your use only. We ask that you honor our copyright by not sharing your password, nor posting the recipes elsewhere on other websites, nor reprinting them. These recipes are the intellectual property of Marcy Goldman & BetterBaking.Com. If you need assistance with any recipe, please do contact us. We advise you store or file your recipes as you purchase them.


Happy Baking from,

Marcy Goldman

Head Baker, Editor, and Host

Est. 1997


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