Potato bread with dill
Bread baked at home does not have to be a special occasion, but a new everyday reality. Homemade bread is always eaten very fast. And this one especially, because thanks to the addition of raw potatoes, it stays fresh for a long time. It is soft and moist even on the third or fourth day after baking.
Preparation: 3h 30 min
Medium
Preparation: 3h 30 min
Medium
Ingredients:
- 300 g water
- 50 g extra virgin oil
- 12 g salt
- 600 g Wheat flour, type 750
- 100 g Milk, 2.0% fat
- 20 g Yeast baker's, compressed
- 6 g Dill
- 180 g Potato, long stored
Method of cooking:
- Add 200 g of flour, 300 g of water, 100 g of milk and 10 g of yeast (or 1 teaspoon of dried). Mix for 30 s at speed 7 reverse rotation. Keep it in the closed container for 1 hour.
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