Dill Potato Bread
|Milk||1 Cup (16 tbs)|
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Unsalted butter||12 Tablespoon (1 1/2 Sticks, At Room Temperature)|
|Sugar||1⁄2 Cup (8 tbs)|
|Eggs||2 , beaten (At Room Temperature)|
|Freshly mashed potatoes||3⁄4 Cup (12 tbs)|
|Chopped dill weed/1 tablespoon dried dill weed||3 Tablespoon|
|Unbleached all purpose flour||6 Cup (96 tbs)|
|Vegetable shortening||1 Tablespoon (For Greasing A Cookie Sheet)|
|Egg||1 , beaten with a few drops of water|
|Water||4 Drop, for beating the egg|
In a small saucepan, heat the milk until it measures 110Â°F to 115Â°F on a thermometer or until a few drops feel warm when placed on your wrist.
Stir in the 1 teaspoon of sugar, sprinkle the yeast over the milk, stir, and let it stand 8 to 10 minutes in a warm, draft-free place (a turned-off oven works well) until the mixture has swollen and has small bubbles on the surface.
In the meantime, cream the butter until light in color.
Add the 1/2 cup of sugar, salt, and eggs and beat until smooth.
Add the yeast-milk mixture and stir until blended.
Add the potatoes and dill and mix well.
Begin adding the flour, a cup at a time, stirring with a wooden spoon.
Continue adding the flour until a soft dough is formed, working flour in with your hands when it becomes difficult to stir.
Turn the dough onto a lightly floured board and begin to knead.
Continue adding flour until a stiff dough is obtained.
Knead for another 10 to 12 minutes until the dough is smooth and elastic.
Set the ball of dough into a lightly oiled bowl, turn once, and cover with a slightly dampened towel.
Let it rise in a warm, draft-free place until doubled in size, 2 to 3 hours.
Punch down the dough and divide it into three equal parts.
On a lightly floured board, roll each part into a rope about 1 1/4 inches in diameter and about 14 to 16 inches in length.
Place the three ropes side by side and braid them together, pulling slightly as you braid the strands (see illustration).
Pinch the ends together, tucking them under, and place the loaf on a lightly greased cookie sheet.
Cover with a damp towel and let it rise in a warm, draft-free place until doubled in size, about 1 1/2 to 2 hours.
Preheat your oven to 350Â°F.brush the bread dough with the beaten egg and water and place in the preheated oven for 30 to 35 minutes until well browned on top and hollow sounding when tapped on the underside.
Cool thoroughly on a rack before cutting.
Once the bread is completely cooled, it may be wrapped in aluminum foil or plastic, placed inside another plastic or Ziploc bag (remember to squeeze out all the air), and frozen for up to a month.