Potato Dill Bread
Ingredients
1 pound loaf
1 C. whole wheat bread
1 C. bread flour
6 Tbsp. brown rice flour
3 Tbsp. gluten flour
3 Tbsp. snipped fresh dill or 1 Tbsp. dried dill weed
2 Tbsp. dry milk
1 clove crushed garlic
1 tsp. sea salt
1 C. beer, flat and at room temperature.
1 Tbsp. canola, safflower, or sunflower oil.
1 tsp. honey
1 package active dry yeast
1/2 C. mashed potatoes about 1 small potato
1 1/2 pound loaf
1 C. + 3 Tbsp. whole wheat flour
1 C. + 2 Tbsp. bread flour
1/2 C. brown rice flour
1/4 C. gluten flour
1/4 C. snipped fresh dill or 2 Tbsp. dried dill weed
3 Tbsp. dry milk
2 clove crushed garlic
1 1/2 tsp. sea salt
1 1/4 C. beer, flat and at room temperature.
2 Tbsp. canola, safflower, or sunflower oil
2 tsp. honey
4 tsp. active dry yeast
2/3 C. mashed potatoes about 1 small potato
Cooking Instructions
Add ingredients except mashed potatoes to machine according to the manufacturer. Program the bread maker for the whole wheat mode. Then press Start. At the end of the mixing cycle and just before the kneading cycle begins, add the potatoes to the dough. At the end of the baking cycle, remove bread from pan onto a wire rack and allow to cool completely before slicing or wrapping for storage.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)