Potato & garlic bread

I've made a lot of bread in the last 2 months. Most of the loaves (8 or 9 loaves) were the "Soft American-style white bread" (page 204 in 'Artisan bread in 5 minutes a day'). The first 2-3 loaves I used the exact recipe. I forgot butter in the next lot of dough, the difference was less rich and more sandwitch-like. I omit butter altoghter from the recipe after that.

I decided to try a differnt bread last week - 'Roasted garlic potato bread' (page 118). I mixed the dough on Saturday morning, baked it that night. Next door had their daughter's 21st party, the music was too loud to sleep so I was forced to stay up late and ate some bread. It was very nice warm from the oven. We had more bread the following day for lunch with sausages, meat balls and salad. I think the potato somehow gave the bread a very nice texture and made it surprisingly soft. It'll be interesting to see if the bread taste the same after the dough is refrigerated.