Potato-Dill Bread

Mashed potatoes lend a nice moistness to this sandwich bread.  Build yummy sandwiches using vegan deli turkey slices, cucumber, and vegan mayo!

To start, combine 1/2 cup warm water (between 100 and 110 degrees) in a large bowl with 1 tablespoon raw sugar, 1 tablespoon dried dill, 1 teaspoon salt, and 1 package yeast (about 2 and 1/4 teaspoons).  Let stand for 5 minutes, then add 2/3 cup mashed potato and 2 tablespoons canola or vegetable oil.

Lightly spoon 2 cups all-purpose flour into measuring cups, and level with a knife.  Add the flour to the potato mixture and stir to form a dough, then turn out onto a floured surface and knead until smooth and elastic - about 8 to 10 minutes.  You can add up to 1/4 cup more flour as needed to prevent the dough form sticking to your hands, but I found that I only needed to add another tablespoon.  My kneading reminder is this: push the dough down with the palm of your hand, fold it in half, turn it a quarter turn, and repeat!

Place the dough in a large bowl coated with cooking spray, turning so the top of the dough is coated as well, then cover and let rise for 55 minutes.  My favorite rising spot is an unheated oven, which will be about 85 degrees and free from drafts.  At the end of rising, punch the dough down and let it rest 5 minutes, then roll into a 14x7-inch rectangle on a lightly floured surface.


Roll up the rectangle jelly-roll style, pressing to eliminate any air pockets, and pinching the seams and ends to seal.  Place the loaf, seam-side down, in an 8x4-inch loaf pan coated with cooking spray.  Coat the top of the bread with cooking spray as well, then cover and let rise for 35 minutes.

Bake at 350 degrees for 30 minutes - the loaf will be lightly browned on top by the end, and sound hollow when tapped.  Remove from the pan and cool on a wire rack.

This loaf makes enough for 10 slices of 150 calories each.

Cost:
baking potato $0.89