Bread-Bakers v120.n033.3

 From The bread-bakers Digest, Vol 120, Issue 32
 Item: 04. German Potato  Kartoffelbrot (Reggie Dwork).

Just finished baking

2lb 6oz

Used about 4 cups of bread flour (my method using upright mixer, 
adding more flour until the bottom of the bowl just starts to be clean 
while mixing).

Baked for 50 minutes.

[[Editor's notes:
Michael included a beautiful photo of the bread.
We have added Michael's comments to the website
  https://bread-bakers.com/msgs/v120n032/msg00003.html
]]