Potato bread

I saw this recipe in Prue Leith, and thought it would be fun to try. I am haunted by the tortanos of the Flour Station bakers in London, which are truly superb.
This was a different thing altogether: homely, close-textured crumb, very moist from the spuds.
Initially we couldn't work out if they were cooked or not - but after baking them as much as we dared (could be bothered) we left them. The next day - they were really really great. Who knew?