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.

Bruce Weinstein and Mark Scarbrough
Recipe by Cooking Light October 2003


Recipe Summary

10 servings (serving size: 1 slice)


Ingredient Checklist


Instructions Checklist
  • Combine first 5 ingredients in a large bowl. Let stand 5 minutes. Stir in potatoes and oil.

  • 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.

  • 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.)

  • 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.

  • Preheat oven to 350°.

  • 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.

Nutrition Facts

144 calories; calories from fat 21%; fat 3.3g; saturated fat 0.4g; mono fat 1.7g; poly fat 1g; protein 3.3g; carbohydrates 24.7g; fiber 1.1g; iron 1.6mg; sodium 251mg; calcium 10mg.