Potato Dill Bread

Cooking Light, 2005

    1 teaspoon olive oil                                           
    2 cups chop onions                                             
    2 packages dry yeast (4.5 tsp)                                 
    2 cups warm skim milk (100-110 F)                              
    1 cup mash, cook potatoes Yukon gold only                      
    2 teaspoons salt                                               
    8 ounces cream cheese soft                                     
    1 tablespoon chop fresh dill weed                              
    7 cups flour div                                               
    Cooking spray                                                  
    1 teaspoon water                                               
    1 egg light beat                                               

MAKES 2 LOAVES

Heat oil in a large nonstick skillet over medium-high heat. Add onion, and sauté 5 minutes. Remove from heat; cool.

Dissolve yeast in warm milk in a small bowl; let stand 5 minutes.

Combine onion, potato, salt, and cheese in a large bowl. Add milk mixture and dill; stir until well combined.

Lightly spoon flour into dry measuring cups; level with a knife. Add 6 cups flour to onion mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to keep dough from sticking to hands.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°) 40 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes.

Divide dough into 2 portions. Roll each portion into a 14 x 7-inch rectangle on a lightly floured surface. Roll up rectangles tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seams and ends to seal. Place rolls, seam sides down, in 2 (9 x 5-inch) loaf pans coated with cooking spray. Coat dough with cooking spray. Cover and let rise in a warm place (85°) 20 minutes or until doubled in size.

Preheat oven to 350°.

Combine water and egg, stirring with a whisk. Gently brush loaves with egg mixture. Bake at 350° for 40 minutes or until brown on the bottom and sound hollow when tapped.

(serving size: 1 slice)
NUTRITION PER SERVING
CALORIES 126(20% from fat); FAT 2.8g (sat 1.2g,mono 0.9g,poly 0.4g); PROTEIN 4.2g; CHOLESTEROL 12mg; CALCIUM 31mg; SODIUM 185mg; FIBER 0.9g; IRON 1.3mg; CARBOHYDRATE 21g

MY NOTE: Have a hard time activating yeast in milk, so I may just want to use warm water again instead.