Anjou Bakery Potato Bread

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  • Cal: 188
  • By: Heather and Kevin Knight Anjou Bakery Cashmere, Washington
Anjou Bakery Potato Bread


  • 1 cup Washington Yukon Gold potatoes, 1-inch dice
  • 3 cups unbleached bread flour
  • 1/4 teaspoon instant yeast
  • 1-1/2 teaspoons salt
  • 1/8 teaspoon fennel seeds
  • 3/4 cup unfiltered apple cider at room temperature
  • 3/4 cup water at room temperature
  • Additional flour and cornmeal or wheat bran as needed

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Appetizer | Lunch | Side | Vegan

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