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Oct 1, 2013

Potato Onion Dill Bread

This Potato Onion Dill Bread smells amazing when it is baking, a lot like a twice baked potato.

Potato Onion Dill Bread for #twelveloaves

This bread is incredibly moist and makes the best garlic cheese toast ever. Imagine a twice baked potato... except it's bread. See the chunks of potato in there?

This dough was really wet...  94% hydration. Add in potato flour, potatoes, and onions, and you have a pretty touchy dough when it comes to holding its shape. So far, 80% hydration has been my limit before I can no longer get surface tension and slash the dough. I've been really spoiled with the breads I've been making lately, so I was a little too confident in my approach to this one.

Potato Onion Dill Bread for #twelveloaves

Don't get me wrong. This bread is absolutely wonderful. The crumb is perfect. It's just that the shape of the bread isn't quite what I wanted. I'd actually like to try baking this in a the long clay baker I have... or maybe I should just keep working on getting the loaves to be more round.

Potato Onion Dill Bread for #twelveloaves

Or... I could just say I meant it to be this shape! That's my story and I'm sticking to it.

Potato Onion Dill Bread Recipe


57 grams (by weight) warm water (105 to 115 degrees F) 
1 tsp active dry yeast
450 grams unbleached bread flour
40 grams potato flour or potato flakes (not potato starch)
12 grams Kosher salt
1 tsp dill seed
1/2 tsp ground black pepper
369 grams room temperature water
100 grams red potato, simmered, diced into 1/4 inch pieces, and cooled
70 grams sweet onion, cut into 1/4 inch pieces


  1. Dissolve the yeast in the warm water. Let stand for 3 to 5 minutes.
  2. Whisk all of the dry ingredients in the bowl of a stand mixer together. 
  3. Add the yeast/water mixture, the rest of the water, and then stir the ingredients with a large spoon or a dough whisk.
  4. Knead on low with the dough hook for about 5 minutes. 
  5. Cover the bowl with plastic wrap, and let it sit for 20 minutes. 
  6. Add the potatoes and onions, and fold the dough over them a few times to incorporate. 
  7. Knead for one minute. 
  8. Scrape the dough into an oiled bowl or bucket, cover, and allow to rise until doubled, about 90 minutes. 
  9. Lightly flour a work surface and turn the dough out onto it. Divide the dough in half and lightly flour the top of each piece. 
  10. Flour two small bannetons or towel lined bowls with brown rice flour. 
  11. Form each piece into a ball, without deflating the dough, and place each into a bowl, seam side up. Cover with oil sprayed plastic wrap.
  12. Allow to rise for about 45 minutes, until just less than doubled.
  13. In the meantime, preheat the oven to 450 degrees F with two covered Dutch ovens heating in the oven. 
  14. When the dough is ready, remove the Dutch ovens from the oven.
  15. Place parchment over the dough, and turn the dough over so that the parchment is on the bottom.  Remove the bowl/towel, from the top of the dough. Lift the dough round, parchment and all, and place it gently into the Dutch oven. Cover, and place it in the oven. (At this point, you can slash the dough, carefully). 
  16. Repeat with the second loaf.
  17. Bake for 20 minutes. Remove the tops from the Dutch ovens, lower the oven temperature to 375 degrees F and bake another 15 minutes, until the dough reaches an internal temperature of about 210 degrees F.
  18. Cool the loaves completely on a wire rack. 
Adapted from Amy's Bread.

Would you like to comment?

  1. Potatoes and onions...absolutely I've to try it.
    I've a deep love for both potato bread and onion one.

    1. Rossela the combo is amazing. Thanks for visiting!

  2. I really liked the potato loaf that we made for Tuesdays with Dorie, I'm intrigued by this one.

    1. It's actually a lot like that one, but these potatoes are chunkier.

  3. I need this in my, right now! I think it looks amazing - that crumb is stellar!

  4. I just know I'd love your bread...especially made into garlic cheese bread! You've made me very hungry this morning, Karen :)

    1. Hi Liz. Thank you. Thinking of you right now.

  5. I like the shape! And the crumb is just gorgeous. Nice TwelvesLoaves choice!

  6. No problem with the shape at all! If you hadn't said so I would have thought this was they way you planned for it to come out but that is how bread baking goes, isn't it? That is part of the joy of making bread I think, to see how the ingredients come together in a dough, rise and then bake. This looks great!

  7. Gorgeous crumb. Gorgeous shape. Twice baked potato in a bread?? Seriously...who would notice the shape with a bite of this beauty, Karen?:)) I love it. Love all your breads!

  8. Oh such a beautiful bread, Karen! And I DO love the pieces of potato in it! Your idea of a garlic cheese toast is terrific! And as for the shape? PERFECT for dunking in my soup! : )

  9. Great combo of flavors and perfect for soup or pasta sauce

  10. You have such similar tastes in bread as I do Karen, so it's always inspiring to see your new bread posts. Of course this one is no exception! Can just imagine the amazing garlic toast you talk about!

  11. I'm dreaming about butter melting down into a freshly toasted slice of this bread. Heavenly.

    1. What I had for breakfast =) And now it's gone!

  12. You had me at Potato Onion Dill Bread!! uh, yum! I think it looks fabulous!!! I can only imagine how wonderful this must taste and smell! love it!

    1. When it was baking, it smelled like baked potatoes and onions. You need to try it Alice =)

  13. When I saw this on our facebook group, i had to come here and congratulate you for this beautiful bread, especially the bold usage of unusual ingredients (i simply LOVE my onions in a bread). That is my kind of a bread an the crumb looks AWESOME...


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