Zadi's Potato Bread
I've made this twice, the first time exactly as the recipe reads. It was really good (worth 4 stars). I prefer my bread to be slightly saltier and a bit richer.
So, I tweaked it just a tad and it's the best bread I've ever eaten in my entire life. And, I've eaten bread from a French bakery, in France, right as it came out of the oven. This is how good this is.
Changes I made:
1. I used the water from boiling potatoes instead of plain water.
2. I increased the amount of sugar, salt, and butter called for in the recipe. Thus, for a half recipe, I used 1/4 cup sugar, 1 Tbsp salt, and 1/3 cup butter.
3. I used freshly ground Spelt flour for just over half the flour called for.
I know it might seem like I changed the recipe a lot, but it really was just some personal preference changes. The mother recipe is the best base recipe ever because it has all the crucial major elements that make the character of the bread.
Thank you, Zadi, for this recipe!!
7 users found this review helpful
Dec. 5, 2011