The Bardic Chef: Recipe – Barovian Potato Bread

Where the Barovians lack in culinary delights, they exceed in pinching every penny, and making things last so much longer. I’ve been in many lands where any remainders on the dinner table are thrown aside, tossed out for the pigs. Barovians, however, will do whatever they can to seal the freshness of those scraps and reuse them in another way. Potato bread is very common… and also very delicious when paired with a soup.


  • 1 ½ cups cooked or roasted potatoes (leftovers, or cook them fresh)
  • 6 ½ cups flour
  • ¾ cup butter
  • ¾ cup sugar
  • 1 cup milk
  • Pinch of salt
  • 1 ½ packets of instant yeast
  • 3 eggs


Mash together the potatoes with ¼ cup of the milk until it forms a creamy solution. Combine that with the butter and eggs. Add sugar and the rest of the milk. Warm this on the stove over the lowest flame possible, until just warm.

Add in the dry ingredients and fold slowly with a spatula until well incorporated. Knead with hands for ten minutes more, until it’s not sticky. Use extra flour, a tablespoon at a time, if dough is too sticky to handle. Remove from bowl and allow to rest in a separate greased bowl for twenty minutes.

Divide the dough into two parts, shaping into a loaf shape, and place each into it’s own butter-greased 9-inch bread loaf tin. Cover with fabric and allow to rise in a warm place for an hour more. In an oven raised to 350 degrees, bake for 40 minutes. Allow to cool before cutting into.