Holli Profile - Allrecipes.com (13907713)

Holli


Holli
 
Home Town:
Living In:
Member Since: May 2009
Cooking Level: Expert
Cooking Interests:
Hobbies: Knitting, Gardening, Walking, Reading Books, Charity Work
Recipe Box 1 recipe
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Recipe Reviews 2 reviews
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
Reviewed On: Dec. 5, 2011
Amish Friendship Bread Starter
This starter is amazing, and I love to use starters made the old fashioned way, but I have found an even easier way to achieve the results without having to have a starter at all, for those who posted about this. One day, I realized that I had allowed my culture to die and thought I'd have to throw it out, but then thought to substitute buttermilk for the milk in the recipe. I make my own buttermilk, but I'm sure any with live cultures would work. I kept the rest of the recipe the same and the bread is very close to the original. So, for this method, mix 3/4 cup each of flour, sugar, and milk, and then continue with the recipe, substituting buttermilk for the milk in the remainder of the recipe. I do a double batch each time, so if you only want 2 loaves instead of 4, you need to make the base with about a 1/3 of a cup for each ingredient. I hope this helps those who don't like to keep starters on the counter. :)

22 users found this review helpful
Reviewed On: May 3, 2009
 
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