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.


  1. When does the flour go in?

  2. holy schnikeyys this looks goooooddd. I love potato based breads.. yum! I have never made it with dill before but I did make a buttermilk and potato one once that was absolutely divine.

  3. I LOVE potato bread and I LOVE dill…this is going on my keeper list!

  4. I love potato bread, and have been looking for a good recipe to try. This sounds like it!

  5. Another recipe for my Must Try list…I’ve never had potato bread before, and this one looks fantastic.

  6. Oooh, now this does sound yummy!