I love it when leftovers lead to trying new recipes. This was the case with the potato dill bread that I made last night. I had some leftover mashed potatoes in the freezer. Knowing what was in my freezer I saw some dill at the store and thinking back to my time working at Zingerman’s Bakehouse, I thought I would try to make my own loaf of potato dill bread. I searched the internet for a good recipe. The one I selected was from a blog called Coconut & Lime. Click here for their post on this recipe.
I decided to start my dough in my bread machine. I like using the dough setting on the machine as it usually does a good job of kneading as long as you scrap down the sides as it’s kneading. I also like the convenience of having a warm place for the dough to rise. I don’t like baking in the machine as you can’t really control the temp and time, plus you end up with a big hole in the bottom at the end.
Order to Add Ingredients to Bread Machine
1. 1/4 teaspoon dried yeast
2. 1/2 cup warm water (pleasantly warm to the touch)
Allow to sit for 5 minutes
3. 1 tablespoon sugar
4. 1 teaspoon salt
5. 2 tablespoon melted butter
6. 1/8 cup fresh dill (more if your dill isn’t that strong)
7. 3/4 cup room temperature mashed potatoes
8. 2 1/4 cups bread flour
Set machine to dough setting. Scrap down the sides of the container as needed, making sure all ingredients are incorporated.
Baking the Bread
Form the dough into a round on a greased half sheet pan. Bake in a 350 degree oven for 30-40 minutes. You will know the bread is done when it browned on top and makes a hallow sound when you tap it.
Thank you Rachel Rappaport of Coconut & Lime for a great recipe. This bread is super moist and super delicious. The dill flavor wasn’t as strong as I would like, but I blame that on the dill, rather than the recipe. My dill didn’t really pack the punch it should have. Hoping I can get some better dill next time, hopefully straight from my garden!