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Showing 1-4 of 4
on June 04, 2008
Next time I bake this bread - it'll be 5 star! I'll reduce the kosher salt to 2 1/2 teaspoons & we will be there. This bread has a lovely crumb - I did use ap flour but subbed 1 cup of King Arthur's white ww flour & added a tablespoon of vital wheat gluten. Opted to use Panasonic bread machine for the mixing & took it out 30 minutes before end of dough cycle as the dough was to the top of the machine! Used 2 large loaf pans dusted with semolina flour & let the dough go a bit more than double. Baked at 375 degree oven 35 minutes - perfect! Browned top & awesome beckoning smell - DH convinced me to cut after only 20 minutes...will use unsalted butter with this batch...will be making this as a standard (with all the peels on LOL). Thank you P4 for a keeper!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on January 28, 2008
I thought this bread was pretty tasty. But I did have isues with the dough. Mine was very wet. I made 1 big round loaf with it.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on January 27, 2007
I've never had bread that tasted so much of potatoes - really liked that. I made it in my breadmachine, just sliced up the boiled potatoes (after peeling, I really do not like the skins in this)and let the machine go. I stood there looking at it, all dry and crumbly, but when I came back towards the end of the mixing cycle, it really looked amazing. However, it was too soft to hold its shape, and I ended up with very flat, pancake like loaves. Ate 'em anyway and they taste great. But I think I'd bake them in a loaf pan, or add just a bit more flour so that they would hold their shape.UPDATE: I made this again using bread flour, and as you can see from photo, this looks like a bread. I would like to make it with ap flour again, as it was a bit more tender, but I would shape it in a banneton.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on February 23, 2005
This bread was very good. We made it twice -- the first exactly as written; the dough was still very wet, and I didn't care for the skins in the loaves. For the second batch, I baked the potatoes instead of boiling, and the dough was much easier to handle. We will definitely be making this again and again.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (1338 g)
Servings Per Recipe: 1
The following items or measurements are not included: