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Title: Potato Dinner Bread
Yield: 1 Loaf

Ingredients

      1 md potato (6 oz); peeled & cut
           -into small c
      1 pk active dry yeast
      1 tb sugar
    1/3 c  ; water, warm, (105-115f)
      3 tb dill, fresh; chopped, or 1
           -tablespoon
      2 tb butter; softened
      2 tb milk, powdered
  1 1/2 ts salt
  2 1/2 c  flour, bread; to 3 cups

Instructions

In a saucepan, bring potato and enough water to cover to a boil over
high heat. Reduce heat to low. Cover; cook until tender, 12
minutes. Drain; reserve 3/4 cup liquid. Cool slightly.

Using a potato masher or fork, mash potato until smooth; set aside to
cool.

In a large bowl, dissolve yeast and sugar in warm water. Let stand
until foamy, 5 to 10 minutes.

Mix together mashed potato, reserved potato liquid, dill, butter,
powdered milk, and salt. Stir potato mixture into yeast mixture. At
low speed, beat in flour, 1/2 cup at a time, until a soft dough forms.

On a floured surface, knead dough until smooth and elastic, 5 to 10
minutes, adding more flour to prevent sticking. Place dough in a
large greased bowl, turning to coat. Cover loosely with a damp
cloth; let rise in warm place until doubled, 1 1/2 to 2 hours.

Grease a 9x5" loaf pan. Punch down dough. On a floured surface,
knead dough utnil smooth and elastic, 5 minutes. Divide dough in
half. Roll each dough half into a ball. Place balls, side-by-side,
in prepared pan. Cover loosely with a damp cloth; let rise in a warm
place until almost doubled, 1 to 1 1/2 hours.

Preheat oven to 425 degrees.

Bake loaf until top is golden brown and sounds hollow when tapped, 45
to 55 minutes more. Transfer pan to a wire rack to cool slighty.
Turn loaf out onto rack to cool completely.

From: Margaret Young Date: 11 Jan
97 National Cooking Echo Ž

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