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Title: Potato Dinner Bread
Categories: Bread
Yield: 1 Loaf
| 1 | md | Potato (6 oz); peeled & cut into small cubes |
| 1 | pk | Active dry yeast |
| 1 | tb | Sugar |
| 1/3 | c | ;water, warm, (105-115F) |
| 3 | tb | Dill, fresh; chopped, or 1 tablespoon dried dill |
| 2 | tb | Butter; softened |
| 2 | tb | Milk, powdered |
| 1 1/2 | ts | Salt |
| 2 1/2 | c | Flour, bread; to 3 cups |
In a saucepan, bring potato and enough water to cover to a boil over high heat. Reduce heat to low. Cover; cook until tender, 12 minutes. Drain; reserve 3/4 cup liquid. Cool slightly.
Using a potato masher or fork, mash potato until smooth; set aside to cool.
In a large bowl, dissolve yeast and sugar in warm water. Let stand until foamy, 5 to 10 minutes.
Mix together mashed potato, reserved potato liquid, dill, butter, powdered milk, and salt. Stir potato mixture into yeast mixture. At low speed, beat in flour, 1/2 cup at a time, until a soft dough forms.
On a floured surface, knead dough until smooth and elastic, 5 to 10 minutes, adding more flour to prevent sticking. Place dough in a large greased bowl, turning to coat. Cover loosely with a damp cloth; let rise in warm place until doubled, 1 1/2 to 2 hours.
Grease a 9x5" loaf pan. Punch down dough. On a floured surface, knead dough utnil smooth and elastic, 5 minutes. Divide dough in half. Roll each dough half into a ball. Place balls, side-by-side, in prepared pan. Cover loosely with a damp cloth; let rise in a warm place until almost doubled, 1 to 1 1/2 hours.
Preheat oven to 425 degrees.
Bake loaf until top is golden brown and sounds hollow when tapped, 45 to 55 minutes more. Transfer pan to a wire rack to cool slighty. Turn loaf out onto rack to cool completely.
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