Potato And Dill Bread Food

ROASTED POTATOES WITH DILL

Steps:

• Preheat oven to 425 degrees F.
• In a baking pan toss together potatoes, oil, and salt, and roast in middle of oven, stirring occasionally, until potatoes are golden, about 25 minutes. Toss with dill.

POTATO AND DILL BREAD

Steps:

• Dilute the yeast in a little warm water. Put the flour and salt into a bowl, add the diluted yeast, and slowly add enough water to the flour until the mixture forms soft dough. Knead well and then leave to rest overnight.
• Boil the potatoes for 5 minutes, leave to cool, then cut into quarters.
• Heat the oil and butter together in a frying pan over a moderate heat and fry the potatoes and garlic, until the potatoes are golden, then leave to cool.
• Lightly grease a baking tray. Divide the dough into two pieces and flatten them into an oval shape. Place on the baking tray and leave to rise for 1-2 hours.
• Set the oven to 450°F Cover the two pieces of dough equally with the potato mixture, pressing it in firmly. Sprinkle with chopped dill and bake for 25 -30 minutes until golden brown. Transfer to a wire rack to cool.

BRAISED DILL POTATOES

Steps:

• In a large saucepan, arrange potatoes in a single layer. Add broth and butter. Cover and cook over medium-high heat for 12 minutes., Uncover; cook until potatoes are tender and broth is evaporated, 7-10 minutes. Press each potato with a turner to crush slightly. Sprinkle evenly with the dill, salt and pepper. Cook until bottoms are lightly browned, 2-3 minutes longer. Serve with sour cream.

CRUNCHY POTATOES WITH DILL & ONIONS

Steps:

• Bring a large pan of salted water to the boil. Add spuds, bring back to the boil, then cook for 3 mins. Drain really well, leave in the colander for 10 mins to steam dry. Toss with the oil, onion and seasoning in a large roasting tin.
• Heat oven to 220C/200C fan/gas 7 and put in the potatoes. Roast for 30 mins, stirring halfway, until golden and crunchy. Stir in the dill and put back in the oven for 5 mins, then serve.

DILL BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. In a small saucepan, heat cottage cheese to 110°-115°; add to yeast mixture. Add fresh dill, butter, salt, sugar, dill seed, egg and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; shape into a 6-in. circle. Transfer to a greased 9-in. round baking pan. Cover and let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°., Bake until golden brown and bread sounds hollow when tapped, 35-40 minutes. Remove from pan to a wire rack to cool. Cut into wedges.