The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

What to do with extra potatoes and dill?

Joe Fisher's picture
Joe Fisher

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.

-Joe

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Joe Fisher's picture
Joe Fisher

Recipe taken from:

Country Living Recipe Finder

My changes: I doubled the recipe, used a little less IDY than called for (4tsp for the doubled recipe), and let my starter sit for 1 hour.

Recipe from the link above:

INGREDIENTS:
Sponge:
2 1/4 teaspoons (1 packet) instant active dry yeast
1/2 cup bread flour
1/2 cup warm spring water (100 degrees F)

Dough:
1 russet potato (about 6 1/2 ounces) , peeled
3 1/4 cups bread flour
1 1/2 teaspoons salt
2 tablespoons extra-virgin olive oil
1 tablespoon vegetable oil
3 tablespoons chopped fresh dill

DIRECTIONS:
1. Make the starter: In a medium bowl, combine yeast and flour. Stir in water until mixture makes a soft dough. Cover with a clean, damp kitchen towel and place in a warm, draft-free place -- 20 minutes to overnight.

2. Cook the potato: In a small saucepan, place potato with enough water to cover and cook until tender -- 10 to 15 minutes. Use a slotted spoon to remove the potato. Reserve 1 cup of potato water and cool to room temperature. In a small bowl, mash the potato until smooth.

3. Make the dough: In a large bowl or food processor fitted with metal blade, combine mashed potato, potato water, starter, bread flour, salt, and olive oil. Use a wooden spoon to mix the dough until it forms into a soft ball, or process until the dough comes together in a ball and rides around the bowl with the blade. By hand, on a lightly floured surface, knead dough until smooth and supple -- about 10 minutes -- or mix in food processor for 45 more seconds.

4. Proof the dough: Coat a large bowl with the vegetable oil. Shape dough into a ball, place in the bowl, and turn to coat on all sides. Cover with a clean, damp kitchen towel and let rise in a warm, draft-free place -- 1 to 11/2 hours.

5. Form the loaf: Line a baker's peel or a baking sheet with parchment paper. Sprinkle the paper with cornmeal. Punch down dough and place on a lightly floured surface. Knead in dill and continue to knead for 1 more minute. Form dough into a ball and with a tucking motion pull the outer edges of the dough and tuck underneath. Place the dough on the prepared peel or baking sheet. Cover and let rise in a warm, draft-free place -- about 1 hour.

6. Bake the loaf: Place a baking stone in the lower third of oven and preheat oven to 400 degrees F for at least 30 minutes (to thoroughly heat the stone). Rub the surface of the risen loaf with flour and spray it with a fine mist of water. Use a sharp knife or razor blade to cut three parallel slashes about 1/4 inch deep in top of dough. Slide the dough onto the baking stone and mist the oven with 3 or 4 sprays of water. Bake the bread until the crust is golden brown and the bread sounds hollow when tapped -- about 1 hour. Cool on a wire rack. Serve at room temperature. Store in an airtight container.

Nutrition information per serving -- protein: 5.1 g; fat: 3.2 g; carbohydrate: 35 g; fiber: 1.9 g; sodium: 321 mg; cholesterol: 0; calories: 192.

Paddyscake's picture
Paddyscake

They look great!! I am going to give this one a try most definitely!
Thanks for sharing..

Joe Fisher's picture
Joe Fisher

pictures when you're done!

Incidentally, I used red potatoes and left the skins on when I mashed 'em. You can see some of the red flecks in the cut bread.

-Joe

Paddyscake's picture
Paddyscake

Joe..Looks like a great crust..did you use steam or did you
just spray the loaves as in the directions?
And yes I will post pics ..: )

Joe Fisher's picture
Joe Fisher

I put an aluminum pan from a chafing dish set on the floor of the oven. When I put my loaf on the stone, I throw a cup or so of water into the pan. Close the oven door for about 30 seconds. Then I take a plastic bottle with a narrow tip and generously squirt down the sides of the oven, being VERY careful not to spray my Fibrament stone. Repeat twice more.

Here's what the bottle looks like:

Container store link

The one on the left. I found that using a spritzer didn't generate much steam. This bottle gives me a strong, narrow, easily aimed stream of water I can put right where I want.

-Joe