Delicious bread! Soft and fluffy with a chewy crust. My second rise did take a bit longer for the dough to double in size (about 40 min) but make sure you are using the correct type of yeast! "Active dry" and "rapid rise" yeast do have different baking methods and you may have problems with the rising process if you try and interchange them. I used closer to 5 c of flour, but a lot of that depends on your humidity, how much water you added to the potato mix, etc. Getting the texture of the kneaded dough right (soft and elastic) is much more important then trying to get in all 6 1/2 c of flour. I brushed an egg wash over the tops and they were a little darker then I would have liked within 40 min so next time I will check it a little earlier. I will definately be making this again!
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Delicious bread! Soft and fluffy with a chewy crust. My second rise did take a bit longer for...