Potato Bread with Dill and Caraway
- 4 large Idaho potatoes (2 pounds)
- 2 envelopes active dry yeast
- 2 cups plus 1 tablespoon lukewarm water
- About 8 cups unbleached bread flour
- 1/2 cup nonfat dry milk powder
- 3 tablespoons sugar
- 3 tablespoons finely chopped dill
- 2 tablespoons salt
- 1/4 cup caraway seeds
- 4 large eggs, 3 lightly beaten
- Preheat the oven to 400.
- Prick the potatoes all over and bake for about 45 minutes, or until tender.
- Let cool completely, then peel the potatoes and pass them through a ricer or finely mash them.
- Measure out 3 1/2 cups of potatoes.
- In a very large bowl, stir the yeast into 2 cups of the lukewarm water and let stand for about 5 minutes, or until the yeast is foamy.
- In another large bowl, combine 6 1/2 cups of the flour, the dry milk powder, sugar, dill and salt with half of the caraway seeds.
- Using your hands, work the 3 1/2 cups of riced potatoes into the flour mixture.
- Add the potato mixture and the beaten eggs to the dissolved yeast and mix vigorously until a soft, lumpy dough forms.
- Scrape the dough out onto a lightly floured work surface and knead in up to 1 1/2 cups more flour to make a smooth, satiny dough that is just slightly sticky.
- Put the dough in a large, lightly buttered bowl, cover with plastic wrap and set aside in a warm place until doubled in volume, about 45 minutes.
- Butter 2 large baking sheets.
- Punch down the dough and knead it briefly.
- Cut the dough into 24 even pieces and shape each piece into a ball.
- On 1 baking sheet, arrange half of the dough balls in 2 rows of 6, with the pieces lightly touching each other.
- Repeat with the remaining dough balls on the second sheet.
- In a small bowl, beat the remaining egg with the remaining 1 tablespoon of water.
- Brush the tops of the loaves all over with the egg wash, then sprinkle on the remaining caraway seeds.
- Let the loaves stand in a warm place until doubled in volume, about 40 minutes.
- Preheat the oven to 375.
- Bake the loaves for about 30 minutes, covering them with foil after the first 5 minutes to prevent the tops from burning; rotate the pans halfway through baking.
- When the tops of the loaves are lightly golden, remove the foil and bake for about 8 minutes longer, or until the loaves are evenly browned.
- Transfer the loaves to racks to cool.
- Serve warm or at room temperature.
potatoes, active dry yeast, water, flour, nonfat dry milk powder, sugar, dill, salt, caraway seeds, eggs
Taken from www.foodandwine.com/recipes/potato-bread-with-dill-and-caraway (may not work)