Potato Dill Bread
Posted On 27 January 2025
Potato bread. With dill. Pass the butter. Bonus: You’ll probably have potato left over to make more mashed potatoes. Win win.
Potato Dill Bread
Servings: 1 loaf
Equipment
- Stand mixer
- 1 pound loaf pan (8½" x 4½")
Ingredients
The Dough
- 1 Large russet potato, peeled and cut into ~1" cubes
- 3 grams yeast (1½ teaspoons)
- 43 grams unsalted butter, cut into 6 pieces (3 tablespoons)
- 415 grams bread flour (28 vital wheat gluten, 387 ap) (3½ cups)
- 6 grams sea salt (1½ teaspoons)
- 2 tablespoons fresh dill, minced fine
The Brush
- 1 egg, beaten
- 1 tablespoon water
- 1 pinch salt
Instructions
- Place cubed potato in a medium stock pot, cover with 1 inch of cold water. Bring to a boil over high heat, reduce to simmer, then cook until tender — should be able to pierce with a paring knife or fork. 8 to 10 minutes.
- Pour 177 grams (6 ounces) of the potato water into a measuring cup and let cool completely. Reserve the rest of the water as you may need more.
- Drain the rest of the water from the pan and let the potato chunks cook over low heat, shaking until all surface moisture is gone. 30-60 seconds.
- Run potatoes through rice mill or mash well with a potato masher.
- Measure out 1 cup of the potatoes and put into a separate bowl.
- Stir the butter into the 1 cup of potatoes until melted and let the whole thing cool completely. Resist the urge to eat the mashed potatoes.
- Keep the remaining mashed potatoes for whatever evil purpose you have.
- In the bowl of a stand mixer, whisk together the flour, salt, and yeast.
- Add the mashed potatoes and mix well.
- Using the dough hook on low speed, slowly add the potato water and mix until a dough forms and no dry flour remains, scraping down the sides as needed. ~2 minutes. Depending on humidity, you may need more than the 177ml kept above.
- Increase speed to medium and knead for another 8-10 minutes until dough is smooth, elastic, and cleaning the sides of the bowl.
- Reduce the speed to low and add the dill. Mix until incorporated.
- On a lightly floured counter knead to make a smooth, round ball. Transfer dough to an oiled bowl, seam side down, and cover with plastic wrap. Let rise until doubled: 60-90 minutes.
- Grease a 1 pound (8½" x 4½") loaf pan.
- Gently deflate dough and turn out onto a lightly floured surface.
- Press and stretch dough until you've got about an 8×6" rectangle.
- Roll dough away from you to form a cylinder. Keep taut. Pinch seam and place loaf seam side down into loaf pan.
- Cover loosely with greased plastic wrap and let rise until loaf is ~½" above the edge. Dough should spring back slowly when pressed with your knuckle. This should take 20-30 minutes.
- Adjust oven rack to middle position and heat oven to 350℉ (~175℃)
- Mix egg, water, and salt in a small bowl. Brush top of loaf with egg mixture.
- Using a sharp knife or lame, make a ½"-deep slice end to end.
- Bake until golden brown, 45-50 minutes, and thermometer registers 205-210℉ (96-100℃) in the middle of the loaf.
- Let loaf cool in pan for ~15 minutes before removing to a wire rack to cool completely (2-3 hours)