I decided to make this bread as a yummy weekend baking project (and, spoiler alert, it was outstanding). While I was in the kitchen putting everything together, I kept hearing my husband chuckling to himself on the couch. What was so funny!? I demanded to know from the kitchen.
Well, it was this. Do you guys ever use Reddit? I know a bunch of people who do, but I don’t really…get it. Every once in awhile I’ll go there and just be overwhelmed and not know what to do and then leave. But apparently my husband found something worth sticking around for — a thread about giant plot holes in popular movies.
For example, in Home Alone, the whole plot kindof hinges on the fact that the phone lines were cut and Kevin’s parents can’t call home and check on him. And yet, somehow he’s able to call and order a plain cheese pizza from Little Nero’s, thus setting up the famous “keep the change, ya filthy animal” scene? Good point, random guy on Reddit. That’s a problem.
Another one – in Toy Story, Buzz Lightyear doesn’t think he’s a toy, but for some reason he still freezes and plays dead whenever a person walks in. What’s with that? And maybe the funniest example on the list: “Titanic: Ship was unsinkable.” Ha!
So. The bread. Is amazing. It’s really hard to beat homemade bread, and if you’re a dill lover like me, well – what can I say? Give this a try your next lazy Sunday afternoon at home.
POTATO DILL BREAD (recipe from The America’s Test Kitchen Family Baking Book)
1 medium russet potato (about 8 oz), peeled and sliced into thin rounds
4 tbsp (1/2 stick) unsalted butter, melted, plus about 1 tbsp more for brushing
3 and 1/2 to 4 cups bread flour
1 envelope (2 and 1/4 tsp) instant/rapid-rise yeast
2 tsp salt
2 tbsp fresh dill, minced (I recommend even more!)
1. In medium saucepan, bring potato rounds and 3 cups water to simmering. Cook until potato is tender and easily pierced with fork, 8-10 minutes. Using slotted spoon, transfer cooked potato to medium bowl (do not discard cooking water). Add 4 tbsp butter to hot potato and, using potato masher, mash until smooth. Set aside to cool. Measure out about 1 cup of the potato cooking water and set aside to cool until just warm (110 degrees).
2. Combine 3 and 1/2 cups flour, yeast, salt, and mashed potato mixture in stand mixer fitted with dough hook (or in large bowl if you want to rough it by hand). Set mixer to low speed and add reserved cup of potato cooking water. Mix until dough comes together, about 2 minutes.
3. Increase mixer speed to medium low and knead dough until smooth and elastic, about 8 minutes. If dough is too sticky, add remaining bread flour 1 tbsp at a time until dough clears sides of bowl but sticks to the bottom.
4. Turn dough out onto (clean!) counter that has been lightly sprinkled with flour. Sprinkle dough with dill and knead by hand until dill is incorporated and dough forms a smooth, round ball. Place dough in large boil that’s been lightly coated with oil, cover with plastic wrap, and let rise until nearly doubled in size, 60-90 minutes. Coat 9×5 loaf pan with oil or nonstick spray.
5. Once dough has risen, turn out on lightly floured counter and gently press it into a 9-inch square. Roll dough into tight cylinder and pinch seam closed (don’t skip this step, as dough that hasn’t been properly shaped won’t rise well and will be less tender). Place loaf, seam-side down, in prepared plan and coat lightly with oil or nonstick spray. Cover with plastic wrap and let rise until nearly doubled in size, 45-75 minutes.
6. Preheat oven to 350. When dough has risen for second time, brush loaf lightly with remaining 1 tbsp melted butter and spray lightly with water (I just sprinkled some water on with my fingers). Bake until golden and center of dough reaches 200 degrees, 40-50 minutes (rotating halfway through baking). Cool loaf in pan for 15 minutes, then remove from pan and let cool on wire rack until room temperature, about 2 hours.
So. Homemade bread takes some time and some effort, but there’s really nothing else that even compares to it in terms of deliciousness. If you love dill, a piece of this bread while still sightly warm from the oven will blow your mind!