Potato-Dill Bread

5 oz water
1 tbsp brown sugar
1 tbsp dried dill
1 tsp salt
2/3c mashed baking potatoes
4 tsp EVO oil
9 oz Better for Bread flour
9 oz Whole Wheat flour
1 tbsp dry Baker’s yeast
Cooking spray

In order given above, place ingredients through yeast into ABM, and turn on dough cycle. On a clean dry floured surface, turn out the dough. Punch dough down. Let rest 5 minutes. Roll into a rectangle on a lightly floured surface. Roll up tightly, starting with a short edge, pressing firmly to eliminate air pockets. Pinch seam and ends to seal. Place roll, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray. Coat dough with cooking spray. Cover and let rise 35 minutes or until doubled in size. Preheat oven to 350°. Uncover dough. Bake at 350° for 30 minutes or until loaf is browned on top and sounds hollow when tapped. Remove loaf from pan. Cool on a wire rack 15 minutes. Mashed potatoes give this bread a light moistness. Use dried, not fresh, dill so it slowly infuses the bread as it bakes. The loaf is great for sandwiches.