One Hour Dilly Potato Bread
5&½ c. all-purpose flour (1 lb., 7 ozs. by weight)
2 T. instant yeast (also known as Bread Machine Yeast)
2 T. sugar
1 T. kosher salt (if using table salt, reduce to 1 ½ teaspoons)
2 T. mashed potato flakes
2 T. dried onion flakes
2 t. dried dill seed (not dill weed)
½ t. dried dill weed
2 c. very warm water (about 120°)
2 T. unsalted butter, softened, plus additional melted butter for brushing the finished loaves
• Mixing the dough by stand mixer (my preferred method):
Combine flour, instant yeast, sugar, salt, mashed potato flakes, dried onion flakes, dill seed and dill weed in the bowl of the stand mixer that has been fitted with a dough hook. Mix on low speed for 30 seconds.
Add the butter, and then with mixer running on low, slowly pour in the water. Continue mixing on low until the dough comes together and becomes smooth, about 4 minutes. Remove bowl from the stand mixer, scraping any dough that remains on the dough hook into the bowl. Pull dough from bowl with your hands and form a smooth dough ball. Replace in bowl, cover with a clean tea towel and let rise in a warm place for 15 minutes.
• Mixing the dough by food processor:
Combine flour, instant yeast, sugar, salt, mashed potato flakes, dried onion flakes, dill seed and dill weed in the bowl of a food processor that has been fitted with a blade or dough blade. Pulse 10 times. With the food processor running, add the water and butter into the feed chute. Continue processing until the dough forms a cohesive ball. Spin the dough ball 20 times and shut off the food processor. Remove the dough, form a smooth dough ball and place in a lightly oiled mixing bowl. Cover with a clean tea towel and let rise in a warm place for 15 minutes.