- Calories 144
- Caloriesfromfat 21%
- Fat 3.3g
- Satfat 0.4g
- Monofat 1.7g
- Polyfat 1g
- Protein 3.3g
- Carbohydrate 24.7g
- Fiber 1.1g
- Cholesterol 0.0mg
- Iron 1.6mg
- Sodium 251mg
- Calcium 10mg
Potato-Dill Bread
Mashed potatoes give this bread a light moistness. Use dried, not fresh, dill so it slowly infuses the bread as it bakes. The loaf is great for sandwiches--try one with smoked turkey, Havarti cheese, sliced cucumber, and a little light mayonnaise mixed with dried dill.
How to Make It
Step 1
Combine first 5 ingredients in a large bowl. Let stand 5 minutes. Stir in potatoes and oil.
Step 2
Lightly spoon flour into dry measuring cups; level with a knife. Add 2 cups flour to potato mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead dough until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
Step 3
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 55 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.)
Step 4
Punch dough down. Let rest 5 minutes. Roll into a 14 x 7-inch rectangle on a lightly floured surface. Roll up tightly, starting with a short edge, pressing firmly to eliminate air pockets. Pinch seam and ends to seal. Place roll, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray. Coat dough with cooking spray. Cover and let rise 35 minutes or until doubled in size.
Step 5
Preheat oven to 350°.
Step 6
Uncover dough. Bake at 350° for 30 minutes or until loaf is browned on top and sounds hollow when tapped. Remove loaf from pan. Cool on a wire rack 15 minutes.
