September 12, 2007

Potato Dill Bread

2 1/4 cups flour
3/4 cup mashed Russet potatoes, at room temperature
1/2 cup warm water
1/8 cup fresh dill
2 tablespoons melted butter, cooled
1 tablespoon sugar
1 teaspoon salt
1/4 oz dried yeast


Dissolve the sugar in the warm water. Sprinkle with yeast and allow to sit 5 minutes
Meanwhile, combine the mashed potato and dill with salt in a large bowl. Drizzle with butter, flour and yeast mixture. Mix until a soft dough begins to form. Then, knead or use you stand mixer and a dough hook to knead until smooth. Form into a round ball and place into an oiled bowl. Cover with a tea towel and allow to rise, about 1 hour or until it has doubled in bulk. Punch it down, allow to rise again for about 40 minutes.

Preheat oven to 350. Form into a round. Place on a lightly greased (or sprayed) baking sheet. Bake at 350 for 30-40 minutes or until it is browned on top and sounds almost hollow when tapped. Cool on a wire rack.

My thoughts:
I bought a huge bundle of dill at the farmer's market and was at a loss as to what to do with it. Potato and dill are a classic combination but a salad sounded sort of blah. So I decided to take advantage of the slightly cooler weather we had today and made this tasty bread. It is super moist, and has a good (but not overpowering) dill flavor.