YOU WILL NEED
1 large russet potato, peeled and cut into 1 inch cubes
3 tbsp unsalted butter, cut into 6 pieces
2 2/3 cups bread flour
1 1/2 tsp instant/rapid-rise yeast
1 1/2 tsp salt
2 tbsp minced fresh dill
1 large egg, lightly beaten with 1 tbsp water and pinch salt.
LET’S DO THIS!
1 Place potato in medium saucepan and cover with 1 inch cold water. Bring to boil over high heat, then reduce to simmer and cool until potato cubes are tender. About 8 - 10 mins.
2 Transfer 3/4 cup potato cooking water to liquid measuring cup and let cool completely. (I like to chuck it in the freezer to speed things up). Drain potatoes, return back to empty saucepan and place over low heat. Cook, shaking saucepan occasionally, until any surface moisture has evaporated. About 30 secs. Remove from heat and use potato masher/fork/ricer to mash. Firmly pack mashed potatoes into 1 cup and transfer to separate bowl. Stir in butter until melted and let mixture cool completely before using. (I use the fridge again this time to help things along). Save remaining mashed potatoes for dinner or something.
3 Whisk flour, yeast and salt in the bowl of a stand mixer. Add mashed potato mixture to flour mixture and mix with your hands until combined (a few large-ish lumps are OK). Using dough hook on low speed, slowly add potato cooking water and mix for about 2 mins until cohesive dough starts to form and no dry flour remains. Scrape down bowl as needed. Increase speed to medium-low and knead for 8 mins until dough is smooth, elastic and clears the sides of the bowl. Reduce speed to low, add dill and mix for about 1 min until incorporated.
4 Transfer dough to lightly floured counter and knead by hand for about 30 secs to form smooth, round ball. Place dough seam side down in lightly greased large bowl or container, cover tightly with plastic wrap, and let rise for 1 - 1 1/2 hours, until doubled in size.
5 Grease 8 1/2 x 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) and press into 8 x 6 inch rectangle, with long side parallel to counter edge.
6 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.
7 Cover loosely with greased plastic and let rise for 20 - 30 mins until loaf reaches 1/2 inch above lip of pan, and dough springs back minimally when gently poked.
8 Adjust oven rack to lower-middle position and preheat to 350 degrees. Using sharp paring knife or razor-blade, make one 1/2 inch slash, lengthwise down center of loaf in swift motion. Start and stop 1/2 inch from ends.
9 Gently brush loaf with egg mixture and bake for 45 - 50 mins, rotating halfway, until loaf is golden brown and registers 205 - 210 degrees. Let loaf cool in pan for 15 mins before removing and cooling on a wire rack.
Carbs on carbs! Yea!