What to do with extra potatoes and dill?
Make potato dill bread, of course! After I made my wife tilapia, pan fried in a butter dill sauce, with red potatoes on the side, I had to do something with the leftover ingredients.
These overproofed quite a bit (too warm + inattention), and the left one deflated badly when I moved it, even with my Superpeel.
That said, they looked and tasted delicious! The crumb was soft and moist. The crust was just a little crispy on the outside, thick and chewy on the inside; as close to perfect as I think I'm going to get. The dill added a great flavor. I will definately make these again.
Recipe to follow.