DILL AND POTATO BREAD

Preparation Method :

• Grease 14 cm x 21 cm loaf pan.
• Combine yeast with sugar in small bowl, stir in milk and water, cover; stand in warm place about 10 minutes or until mixture is frothy.
• Sift flour and salt into large bowl, rub in butter and potato.
• Stir in yeast mixture, garlic and dill, mix to a firm dough.
• Knead dough on floured surface about 5 minutes or until dough is smooth and elastic.
• Place dough in oiled bowl, cover; stand in warm place about 1 hour or until dough is doubled in size.
• Turn dough onto lightly floured surface, knead until smooth.
• Shape dough into a loaf, place into prepared pan, cover; stand in warm place about 30 minutes or until doubled in size.
• Cut 3 x 5mm deep slits on top of loaf.
• Bake in hot oven 10 minutes reduce heat to moderate, bake further 30 minutes or until loaf sounds hollow when tapped.
• Cool loaf on wire rack before serving.