Herb Dinner Bread

By JanetLynn198

Herb Dinner Bread is perfect with just about anything. You need to plan ahead so you have time for it to rise, but your family and guests will thank you! Serve with lots of butter -- and maybe double the recipe so you can enjoy some the next day.

Ingredients

• 1 package active dry yeast
• 1/2 cup warm water (105°F to 115°F)
• 2 cups all-purpose flour
• 1 cup whole wheat flour
• 2/3 cup mashed cooked potatoes
• 1/3 cup cream-style cottage cheese
• 1/4 cup potato water or water
• 1 tablespoon cooking oil
• 1 teaspoon salt
• 1/2 teaspoon dried dill weed or dried parsley flakes
• 1/4 teaspoon dried thyme, crushed
• 1/4 teaspoon celery seeds, optional

Preparation

Step 1

In a small bowl dissolve yeast in the 1/2 cup warm water; set aside.

In a large bowl combine all-purpose flour, whole wheat flour, mashed potatoes, cottage cheese, the 1/4 cup water, the oil, salt, dill weed, thyme, and, if desired, celery seeds, stirring until well mixed. Add the yeast mixture; stir until combined.

Turn dough out onto a lightly floured surface. Knead until dough is moderately soft, smooth, and elastic (3 to 5 minutes). Shape dough into a ball. Place dough in a lightly greased bowl, turning once to grease the surface of the dough. Cover; let rise in a warm place until doubled in size (45 to 60 minutes).

Punch dough down. Turn out onto a lightly floured surface. Cover and let rest for 10 minutes. Lightly grease a 1-1/2 quart casserole or a 9x5-inch loaf pan.

Shape dough into a round or rectangular loaf. Place round loaf in prepared casserole or place rectangular loaf in prepared loaf pan. Cover and let rise in a warm place until nearly doubled in size (30 to 40 minutes). Preheat oven to 350°F.

Bake for 35 to 40 minutes or until bread sounds hollow when tapped on the top. Immediately remove from casserole or pan. Cool on a wire rack.