Today's Russian Potato Bread

Joined Aug 4, 2000
It looks good. How about the taste?
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.

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