This potato dill bread is a soft, tender loaf with a subtle herbaceous flavor from fresh dill. The mashed potatoes keep the crumb moist and give it a pleasant, dense-yet-fluffy texture that slices beautifully for sandwiches or toast. It’s a versatile yeast bread that works well for both savory meals and simple snacking, and the dill adds a bright, aromatic note that sets it apart from plain white bread.
Ingredients
- 1 cup (240 ml) warm water (110°F/43°C)
- 2 1/4 teaspoons (7 g) active dry yeast (one packet)
- 1 teaspoon sugar
- 1 cup (240 g) mashed potatoes, cooled to room temperature (plain, no butter or milk added)
- 1/4 cup (60 ml) olive oil, plus more for greasing
- 1 large egg, lightly beaten
- 1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried dill)
- 1 1/2 teaspoons salt
- 3 1/2 cups (440 g) all-purpose flour, plus more for dusting
- 1 egg yolk mixed with 1 tablespoon water, for egg wash (optional)
- Coarse salt or extra dill for topping (optional)
Instructions
- In a small bowl, combine the warm water, sugar, and yeast. Let stand for 5–10 minutes until frothy. If it doesn’t foam, the yeast may be dead; start over with fresh yeast.
- In a large mixing bowl, whisk together the mashed potatoes, olive oil, beaten egg, dill, and salt until smooth.
- Add the yeast mixture and stir until combined.
- Gradually add the flour, 1 cup at a time, stirring with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface. Knead for 8–10 minutes, adding more flour as needed, until the dough is smooth and elastic. It should feel slightly tacky but not sticky.
- Place the dough in a greased bowl, turning once to coat. Cover with a clean kitchen towel or plastic wrap and let rise in a warm, draft-free place for 1 to 1 1/2 hours, or until doubled in size.
- Punch down the dough. Shape it into a round or oval loaf and place it on a parchment-lined baking sheet. Alternatively, shape into a log and place in a greased 9×5-inch loaf pan.
- Cover loosely and let rise again for 30–45 minutes, until puffy.
- Preheat the oven to 375°F (190°C). If using the egg wash, brush it over the top of the loaf and sprinkle with coarse salt or extra dill.
- Bake for 30–35 minutes, until the crust is deep golden brown and the internal temperature reaches 190°F (88°C) (if you have a thermometer). If the top browns too quickly, tent loosely with foil.
- Remove from the oven and let cool on a wire rack for at least 20 minutes before slicing.
Tips
- Use dry, unseasoned mashed potatoes: Leftover mashed potatoes with butter and milk will make the dough too soft and sticky. If using leftovers, reduce the water by 2 tablespoons and expect to add a bit more flour.
- Fresh vs. dried dill: Fresh dill gives a brighter flavor; if using dried, use 1 teaspoon and add it with the flour to avoid clumping.
- Don’t over-knead: The potato makes the dough tender, but over-kneading can make it tough. Stop when the dough is smooth and springs back when poked.
- Check for doneness: If you don’t have a thermometer, tap the bottom of the loaf – it should sound hollow. For a loaf pan, the bread should pull away from the sides.
Serving Suggestions
This bread is excellent served warm with butter and a sprinkle of sea salt. It also makes a great base for smoked salmon sandwiches, turkey and Swiss, or a simple egg salad. For a heartier meal, serve alongside a bowl of creamy tomato soup or a hearty beef stew – the dill complements both beautifully.
Variations
- Add cheese: Fold in 1 cup (120 g) of shredded cheddar or gruyère with the flour for a savory, cheesy twist.
- Garlic-dill: Sauté 2 cloves of minced garlic in the olive oil before adding to the dough for a more pungent flavor.
- Whole wheat: Substitute 1 cup (130 g) of the all-purpose flour with whole wheat flour. The loaf will be denser and slightly nuttier.
- Seeded crust: Sprinkle the top with caraway seeds, sesame seeds, or flaky sea salt before baking.
Storage and Reheating
Store the bread in an airtight container or wrapped in plastic wrap at room temperature for up to 3 days. The crust will soften slightly; to re-crisp, toast slices or warm the whole loaf in a 300°F (150°C) oven for 10 minutes. For longer storage, wrap the cooled loaf tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw at room temperature for 2–3 hours, then reheat as above.
Frequently Asked Questions
Can I use instant yeast instead of active dry? Yes, use the same amount (2 1/4 teaspoons). Mix it directly into the flour, then add the warm water (no need to proof). You may need to let the dough rise a little less, as instant yeast works faster.
Can I make this bread without eggs? Yes, you can omit the egg. Add an extra 2 tablespoons of water or milk to compensate. The bread will be slightly less rich and a bit denser, but still delicious.
Why is my dough so sticky? Potato starch absorbs liquid differently than wheat flour. If the dough is too sticky after kneading for 8 minutes, add flour 1 tablespoon at a time until it becomes smooth. If it’s still sticky after adding 1/2 cup, you may have used too-wet mashed potatoes.
Can I use leftover mashed potatoes with butter and milk? Yes, but reduce the water in the recipe by 2–3 tablespoons and expect to add an extra 1/4 to 1/2 cup of flour. The texture may be slightly softer.
How do I know when the bread is fully baked? The internal temperature should be 190°F (88°C) when measured with an instant-read thermometer. If you don’t have one, the loaf should sound hollow when tapped on the bottom and the crust should be a deep golden brown.
Can I shape this into rolls? Absolutely. After the first rise, divide the dough into 12 equal pieces, shape into balls, and place on a baking sheet. Let rise for 30 minutes, then bake at 375°F (190°C) for 18–22 minutes.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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