Aromatic Potato Bread
Description
Potato bread has an excellent taste and soft texture. Adding dill to the dough makes it very aromatic. It is convenient to knead the dough in a bread machine or food processor. However, it is better to bake this bread in the oven, so the golden loaf will delight not only your sense of smell but also your eyes. The baking is ready. Serve at the table.
Instructions
- 1
Step 1
Boil potatoes in salted water, reserving the potato cooking liquid. Place mashed potato (about 200–250 ml) into the bread machine bucket or food processor bowl, and pour warm potato liquid over it. Add dried dill and mix.
- 2
Step 2
Add the sifted flour, pour in the oil (leaving a spoonful for greasing), and add the yeast. Start kneading the dough.
- 3
Step 3
Knead a soft, loose dough and let it rise until doubled in volume.
- 4
Step 4
With greased hands, carefully place the soft dough onto a greased surface, lightly dust with flour, and shape into a round loaf.
- 5
Step 5
Transfer to a baking sheet lined with parchment paper or a baking mat, cover with an inverted bowl, and let rise until doubled in size. Lightly dust the top with flour and make 3-4 slashes with a sharp blade.
- 6
Step 6
Bake in a preheated oven at 220 degrees until the crust sets, then reduce the heat to 200 degrees and continue baking until done. To check if the bread is ready, tap the bottom of the loaf with your knuckles—the sound should be dull, and the bread should feel very light. Let the bread cool, covered with a linen towel. It's best if the bread rests for several hours—this will enhance its flavor.
- 7
Step 7
This bread is very tasty with fresh herbs and tomatoes.