What a great week for recipes. The Japser House at Fort Edmonton
Park provided us with a recipe for Potatoes Dill Bread to
share with you.
Jasper House Potatoes Dill Bread
- 2 large loaves
- 1 large unpeeled potatoe[washed well]-cooked ,mashed and
cooled
- 1 cup milk, scaled, cooled
- 1 cup water
- 1 egg
- 1 tbsp butter
- 3 cups flour[1/2 whole wheat]
- 1 tbsp yeast[instant active]
- 2 tsp salt
- 1 tbsp dillweed
- 2 tsp sugar
- 2 tsp salt
Directions:
- Mix all ingredients to a soft dough. Cover and let rise till
double.
- Punch down and divide in half. Cover and let rest 10
minutes.
- Form into round loaves. Place on prepared baking sheet, cover
and let rise till double.
- Dust with flour. Bake at 400 till done. Approx. 20-30
minutes.
Enjoy!