Potato-Dill Bread

recipe

Yield:

2 loaves, 32 servings (serving size: 1 slice)

Recipe from

Cooking Light

Nutritional Information

Calories 126
Caloriesfromfat 20 %
Fat 2.8 g
Satfat 1.2 g
Monofat 0.9 g
Polyfat 0.4 g
Protein 4.2 g
Carbohydrate 21 g
Fiber 0.9 g
Cholesterol 12 mg
Iron 1.3 mg
Sodium 185 mg
Calcium 31 mg

Ingredients

1 teaspoon olive oil
2 cups chopped onion
2 packages dry yeast (about 4 1/2 teaspoons)
2 cups warm fat-free milk (100° to 110°)
1 cup mashed cooked peeled Yukon gold potatoes
2 teaspoons salt
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 tablespoon chopped fresh dill
7 cups all-purpose flour, divided (about 32 ounces)
Cooking spray
1 teaspoon water
1 large egg, lightly beaten

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Add onion, and sauté 5 minutes. Remove from heat; cool.

Dissolve yeast in warm milk in a small bowl; let stand 5 minutes.

Combine onion, potato, salt, and cheese in a large bowl. Add milk mixture and dill; stir until well combined.

Lightly spoon flour into dry measuring cups; level with a knife. Add 6 cups flour to onion mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to keep dough from sticking to hands.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°) 40 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes.

Divide dough into 2 portions. Roll each portion into a 14 x 7-inch rectangle on a lightly floured surface. Roll up rectangles tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seams and ends to seal. Place rolls, seam sides down, in 2 (9 x 5-inch) loaf pans coated with cooking spray. Coat dough with cooking spray. Cover and let rise in a warm place (85°) 20 minutes or until doubled in size.

Preheat oven to 350°.

Combine water and egg, stirring with a whisk. Gently brush loaves with egg mixture. Bake at 350° for 40 minutes or until brown on the bottom and sound hollow when tapped.

Kathryn Conrad,

Cooking Light

October 2005