Potato–Dill Sandwich Bread
Ingredients
- 1 large russet potato (10 ounces/283 grams), peeled and cut into 1-inch pieces
- 3 tablespoons unsalted butter , cut into 6 pieces
- 2⅔ cups (14⅔ ounces/416 grams) bread flour
- 1½ teaspoons instant or rapid-rise yeast
- 1½ teaspoons table salt
- 2 tablespoons minced fresh dill
- 1 large egg beaten with 1 teaspoon water
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