Potato Bread

Name: Potato Bread
Ingredients: 1/2 tsp sugar; 1 1/2 tsp active dry yeast; 3 1/2 cups bread flour; 2 tsp salt; 1/2 cup warm mashed potato (about 1 medium potato, cooked and mashed); 1 tsp dill seeds; 1 tbsp grated onion; 1 tsp finely chopped fresh rosemary; 1 tbsp finely chopped fresh flat-leaf parsley; 2/3 cup warm milk

10 ingredients

7 steps

Ingredients

1/2 tsp sugar
1 1/2 tsp active dry yeast
3 1/2 cups bread flour
2 tsp salt
1/2 cup warm mashed potato (about 1 medium potato, cooked and mashed)
1 tsp dill seeds
1 tbsp grated onion
1 tsp finely chopped fresh rosemary
1 tbsp finely chopped fresh flat-leaf parsley
2/3 cup warm milk

Directions

1

Place sugar and 2 tbsp warm water in a small bowl. Sprinkle with yeast; let stand for 10 mins until frothy.
2

Combine flour and salt in a large bowl. Rub in mashed potato with fingertips.
3

Stir in dill seeds, onion and herbs. Add yeast mixture, warm milk and 2/3 cup warm water. Mix to a soft dough with a wooden spoon.
4

Knead dough until smooth and springy and not sticky. This will take 3-4 mins with dough hook of mixer or 7-8 mins by hand on a floured surface.
5

Place dough in an oiled bowl; turn to coat. Cover with a damp cloth; let stand in a warm place for 1 hour, or at room temperature overnight.
6

Oil an 8 x 4-inch loaf pan. Turn risen dough out onto a floured surface. Knead lightly and shape into a long cylinder. Place dough into prepared pan; cover with a cloth. Let stand in a warm place for 30 mins until dough rises to top of pan.
7

Preheat the oven to 400°F. Bake bread for 45 mins, rotating pan after 25 mins. The loaf should be golden-brown and well risen. The bottom crust should sound hollow. If it doesn't, return to the oven for 5-10 mins. Undercooked bread is to be avoided, so cook the loaf for longer if you need to. Cool completely on a rack before slicing.