Potato Bread

Cuisine: American

Category: grain

Servings: 6


3 potatoes, pared, julienne
5 cups bread flour
1 tbsp. instant yeast
2 tbsp. non-fat dry milk
1 tbsp. salt
1 tbsp. butter
2 cups warm water
egg wash, as needed
2 tbsp. dill weed, chopped
kosher salt, as needed
caraway seeds, as needed
poppy seeds, as needed


Steam potatoes until al dente; reserve. Place flour, yeast, dry milk, salt and butter in mixing bowl; combine. Add water; mix for 10 minutes. Let rest for 20 minutes. Scale 5 oz. portions. Roll portions to 6-in.-x-12-in. rectangles. Brush with egg wash. Spoon potato julienne onto bottom third of rectangles; sprinkle with dill. Roll and pinch to seal. Spray with water; top with kosher salt, caraway seed and poppy seeds. Bake at 400 degrees F for 20 to 25 minutes.

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