Before you embark on bread making, buy an instant read thermometer. All bread is done at 200 degrees.
By Deena Wachtel
- 1 small russet potato
- 1 Tbsp dry yeast
- 1 Tbsp sugar
- ½ cup buttermilk
- 1 Tbsp melted butter
- 2 tsp salt
- 1 tsp fresh dill, minced
- 3 to 3½ cups of all purpose flour
- Peel potato and cut into large pieces. Place in a saucepan, cover with water, bring to a boil and cook until soft. Drain and reserve the liquid. Mash potato and set aside.
- Cool 1 cup of the potato water to 100 degrees and then add the yeast. Proof for about 10 minutes.
- Combine mashed potato, sugar, buttermilk, butter, salt, dill and yeast mixture.
- Slowly add the flour and knead to produce a smooth, springy dough. This may be 2½ cups of flour... it may be 4 ... it depends on where you are, so just go by feel. You want a TACKY dough, not a dry dough and not a sticky dough.
- Place dough in a greased bowl. Cover and let rise in a warm place until doubled in volume.
- Preheat the oven to 350 degrees.
- Shape the dough into either a loaf pan or rolls (be sure to cut the top of the roll with a pair of scissors so they don't explode in the oven).
- Bake until the internal temperature reads 200 degrees.