Today's russian potato bread, this time with the skins left on the boiled potatos and baked at 460F instead of 400F. Enjoy!!! 8) Recipe from [product="27588"]The Best Ever Book Of Bread [/product]
The flavor is great and I included the skins along with the boiled potatos in the mix. Instead of baking at 400F according to the directions, I upped the temperature to 460F to give a crunchier crust and more brownness. And with 1# of flour (WW and BF), I used 150ml of potato water.
THANKS ALL for the nice complements. 8) The recipe is taken from a very inexpensive book entitled THE BEST EVER BOOK OF BREAD at Amazon. Great recipes contained therein.
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