It has been aptly stated by James Beard that “Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.”
Potato Dill Bread
(adapted from 100 Great Breads)
1 tbsp active dry yeast
Water, as required
500g (1lb) strong white flour
2 tsp salt
4 potatoes, peeled and julienned or diced
6 cloves of garlic ( I upped the garlic by way too many, just the way I like it)
Olive oil for frying the potatoes
30g (1 oz) fresh dill
1. In a bowl, dilute yeast in warm water. Add a pinch of sugar for the yeast to activate faster. Let it stand till nice and foamy.
2. Add flour, water and salt and knead till you’ve got a malleable dough. Let it rest overnight.
3. Punch down the dough and add to it most of the chopped dill. Divide the dough onto two pieces and flatten to form an oval shape and place on greased baking sheet. Let it rise for 1-2 hours.
4. In the mean time, heat the olive oil, add the garlic and fry till lightly golden. Add the potatoes and fry until cooked. After it has cooled, poke the potatoes into the dough, sprinkle with the remaining dill and let the 2 hour rising period complete.
5. Preheat oven to 225ºC or 450ºF and bake for 20-30 minutes. If you’d like a slightly crustier bread, spray with water after ten minutes of baking.
