Dill and Chive Potato Bread

I see some of you really enjoyed the Ranch Chicken Salad. No fears for those of you who decided you’d rather have the chicken salad as a sandwich. That is how we originally enjoyed it as well. I was playing around with some variations on bread and came up with this Dill and Chive Potato Bread.

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It is made in our breadmaker on the basic setting. I thought it turned out spectacularly beautiful for not being hand made. The bread pictured here was baked on the light setting. I prefer it on the medium setting.

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When cut you will find an incredibly soft center. The chive and dill are not over powering at all, subtle in fact. I think it would be fantastic paired with that ranch chicken salad. Tomorrow I will be posting a recipe that uses it as part of a stuffing! Largely this bread is an open canvas and is great for increasing or decreasing the chive and/or dill to your personal taste.

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Dill and Chive Potato Bread
*slightly adapted from Breville’s Custom Loaf Chive Bread
makes a 2.5 lb. loaf

1 cup water reserved from boiling the potatoes
1 cup riced idaho potato
1/2 cup fat free sour cream
1/4 cup fresh chives, chopped
1-2 teaspoons dried dill
1/4 cup unsalted butter, at room temp cut into half inch chunks
2.5 teaspoons salt
2 tablespoons sugar
4 cups bread flour
2 teaspoons vital wheat gluten
2 tablespoons milk powder
2 teaspoons active dry yeast

– Cook potato in slightly salted water until you can easily pierce with a fork.
– Remove potato to cool.
– RESERVE 1 CUP OF THE COOKING WATER.
– When potato is cool squeeze through ricer until amount equals one cup.
– Cool reserved water to 80 degrees. If it dips below it can be gently warmed in the microwave.
– Place ingredients in the bread pan in the order listed.
– Place into maker and program size, stetting, and crust options.

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I have made this several times and it has always turned out beautiful. I’m interested to know if it will work in different types of bread makers… Let me know!
Dream. Bake. Believe.
Love, Steffie

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