Potato Bread - cooking recipe

Ingredients

1/2 tsp sugar
1 1/2 tsp active dry yeast
3 1/2 cups bread flour
2 tsp salt
1/2 cup warm mashed potato (about 1 medium potato, cooked and mashed)
1 tsp dill seeds
1 tbsp grated onion
1 tsp finely chopped fresh rosemary
1 tbsp finely chopped fresh flat-leaf parsley
2/3 cup warm milk

Preparation

Place sugar and 2 tbsp warm water in a small bowl. Sprinkle with yeast; let stand for 10 mins until frothy.
Combine flour and salt in a large bowl. Rub in mashed potato with fingertips.
Stir in dill seeds, onion and herbs. Add yeast mixture, warm milk and 2/3 cup warm water. Mix to a soft dough with a wooden spoon.
Knead dough until smooth and springy and not sticky. This will take 3-4 mins with dough hook of mixer or 7-8 mins by hand on a floured surface.
Place dough in an oiled bowl; turn to coat. Cover with a damp cloth; let stand in a warm place for 1 hour, or at room temperature overnight.
Oil an 8 x 4-inch loaf pan. Turn risen dough out onto a floured surface. Knead lightly and shape into a long cylinder. Place dough into prepared pan; cover with a cloth. Let stand in a warm place for 30 mins until dough rises to top of pan.
Preheat the oven to 400\u00b0F. Bake bread for 45 mins, rotating pan after 25 mins. The loaf should be golden-brown and well risen. The bottom crust should sound hollow. If it doesn't, return to the oven for 5-10 mins. Undercooked bread is to be avoided, so cook the loaf for longer if you need to. Cool completely on a rack before slicing.