It’s not unusual to have leftovers when you make mashed potatoes. Here’s a good way to use up some of those leftover spuds. Just make some loaves of this hearty potato bread. You can and freeze them for later use. They’re great with hot soup.
A Dilly of a Potato BreadCourse: Side Dishes
1/2 cup of warm unseasoned mashed potatoes
1 1/4 cup of warm potato water
3 1/2 cups of flour
1 1/2 teaspoon of dried dill weed
1 pkg. active dry yeast or 2 ½ teaspoons of dry yeast
1 tablespoon of sugar
1 1/2 teaspoon of salt
1 tablespoon of vegetable oil
- Have on hand warmed mashed potatoes plus the water. They should be lukewarm – around 110 degrees for best results.
- Combine flour, dill weed, dry yeast, sugar, and salt.
- Add in potato water, mashed potatoes, and vegetable oil.
- Beat with a mixer or food processor until combined.
- Add more flour as needed to make dough soft.
- Grease hands with a small amount of vegetable oil.
- Turn the dough onto a floured surface and knead at least five minutes until the dough is smooth and elastic.
- Add small amounts of flour as needed. Rinse out original mixing bowl and oil the inside.
- Place dough in bowl and then flip the dough over to grease top and bottom.
- Cover with waxed paper or plastic wrap and allow to rise about an hour in a warm place or until doubled in height.
- Preheat oven to 375 degrees.
- Turn the dough onto a floured surface, punch down and shape into a loaf form.
- Place in greased bread loaf pan.
- Cover and let rise another 40 minutes.
- Bake for 40 minutes or until the crust sounds slightly hollow when tapped with your finger.