* Exported from MasterCook *
Bread, Potato-Dill
Recipe By :America's Test Kitchen
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
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Dough
10 ounces russet potato -- 1 large potato, peeled, cut
in 1" cubes
3 Tablespoons unsalted butter -- cut into 6 pieces
14 2/3 ounces bread flour -- 2 2/3 cups
1 1/2 teaspoons rapid-rise yeast -- or instant yeast
1 1/2 teaspoons salt
2 Tablespoons fresh dill -- minced
Egg Wash
1 large egg
1 Tablespoon water
1 pinch salt
Place potato in medium saucepan and cover with 1 inch cold water (do
NOT salt the water). Bring to boil over high heat, then reduce to
simmer and cook until potato is just tender (paring knife slipped in
and out of potato meets little resistance), 8 to 10 minutes.
Transfer 3/4 cup (6 ounces) potato cooking water to liquid measuring
cup and let cool completely; drain potatoes. Return potatoes to
now-empty saucepan and place over low heat. Cook, shaking saucepan
occasionally, until any surface moisture has evaporated, about 30
seconds. Off heat, process potatoes through ricer or food mill or
mash well with potato masher. Measure 1 cup very firmly packed
potatoes (8 ounces) and transfer to separate bowl. Stir in butter
until melted and let mixture cool completely before using. Discard
remaining mashed potatoes or save for another use.
Whisk flour, yeast, and salt together in bowl of stand mixer. Add
mashed potato mixture to flour mixture and mix with your hands until
combined (some large lumps are OK). Using dough hook on low speed,
slowly add potato cooking water and mix until cohesive dough starts
to form and no dry flour remains, about 2 minutes, scraping down bowl
as needed. Increase speed to medium-low and knead until dough is
smooth and elastic and clears sides of bowl, about 8 minutes. Reduce
speed to low, add dill, and mix until incorporated, about 1 minute.
Transfer dough to lightly floured counter and knead by hand to form
smooth, round ball, about 30 seconds. Place dough seam side down in
lightly greased large bowl or container, cover tightly with plastic
wrap, and let rise until doubled in size, 1 to 1 1/2 hours.
Grease 8 1/2 by 4 1/2-inch loaf pan. Press down on dough to deflate.
Turn dough out onto lightly floured counter (side of dough that was
against bowl should now be facing up). Press and stretch dough into 8
by 6-inch rectangle, with long side parallel to counter edge.
Roll dough away from you into firm cylinder, keeping roll taut by
tucking it under itself as you go. Pinch seam closed and place loaf
seam side down in prepared pan, pressing dough gently into corners.
Cover loosely with greased plastic and let rise until loaf reaches
1/2 inch above lip of pan and dough springs back minimally when poked
gently with your knuckle, 20 to 30 minutes.
Adjust oven rack to lower-middle position and heat oven to 350F.
Using sharp paring knife or single-edge razor blade, make one
1/2-inch-deep slash with swift, fluid motion lengthwise along top of
loaf, starting and stopping about 1/2 inch from ends.
LIghtly beat together the egg, water and salt. Gently brush loaf with
egg mixture and bake until golden brown and loaf registers 205 to
210F, 45 to 50 minutes, rotating pan halfway through baking. Let loaf
cool in pan for 15 minutes. Remove loaf from pan and let cool
completely on wire rack, about 3 hours, before serving.
Note: If you use a 9 by 5 inch loaf pan, increase the shaped rising
time by 20 to 30 minutes and start checking for doneness at 35
minutes (instead of 45).
Source:
"Bread Illustrated"
S(ISBN):
"978-1-940352-60-2"
Yield:
"1 loaf"
Start to Finish Time:
"4:00"
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Per Serving (excluding unknown items): 133 Calories; 3g Fat (20.1%
calories from fat); 4g Protein; 22g Carbohydrate; trace Dietary
Fiber; 19mg Cholesterol; 215mg Sodium. Exchanges: 1 1/2
Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat.