Dill-Potato Bread

Dill-Potato Bread
Yield: 1 loaf (12 slices) Prep 10 mins Rise 45 mins Bake 375°F 25 mins


  • 2/3 cup milk
  • 2/3 cup water
  • 1/4 cup chopped fresh dill
  • 2 1/2 cups bread flour
  • 1 1/4 cups all-purpose flour
  • 1/2 cup instant potato flakes
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 2 1/4 teaspoons bread machine yeast OR: rapid-rise yeast (1 envelope)

Make It

1. Following manufacturers directions, add milk, water and dill to bread machine. Top with bread flour, all-purpose flour, potato flakes, sugar and salt. Make a well with back of spoon in center of dry ingredients, without breaking through to liquid. Add yeast to well, being careful it does not come in contact with liquids. Close lid of machine.

2. Set bread machine on dough setting. Begin cycle. When cycle is finished, remove dough to work surface. Punch dough down lightly; let rest 5 minutes.

3. Coat 8 x 2-inch round cake pan with nonstick vegetable-oil cooking spray. Gently shape dough into 7-inch round. Place in prepared pan and gently pat to edge. Cover with plastic wrap and a clean kitchen towel; let rise in warm place for 45 minutes, until almost doubled.

4. Heat oven to 375 degrees F. Uncover dough. Bake in 375 degrees F oven for 25 minutes or until top is browned and loaf sounds hollow when tapped. Turn bread out of pan onto wire rack. Let cool. Store, tightly wrapped, at room temperature for up to 1 week.

Nutrition Facts

Amount Per Serving: cal. (kcal): 174, Fat, total (g): 1, chol. (mg): 2, sat. fat (g): , carb. (g): 35, fiber (g): 1, pro. (g): 6, sodium (mg): 397, Percent Daily Values are based on a 2,000 calorie diet.