60-Minute Dill-Potato Bread

To prepare:

1. Line a baking sheet with a silicone baking mat or parchment paper; set aside.
2. Combine flours, instant yeast, sugar, salt, mashed potato flakes, onion powder, and dried dill in the bowl of a stand mixer. Attach dough hook and mix on low speed for 30 seconds.
3. Add the butter and mix briefly to work in.
4. With mixer running on low speed, slowly pour in the water. Continue mixing until dough comes becomes smooth, and cleans the sides of the bowl—about 3 or 4 minutes. Turn off the mixer.
5. Remove the dough hook, and cover the bowl with a clean towel. Let dough rise in a warm place for 15 minutes.
6. Turn dough out of the bowl onto a clean surface, and divide in half. (Use a sharp knife or bench scraper.)
7. Lightly roll each half to form into a football-shaped loaf, and place loaves 5-6 inches apart onto the prepared baking sheet.
8. Use a sharp knife to lightly score the top of the loaves with 3 separate ¼ -inch cuts.

To bake:

9. Arrange oven racks so that one is in the center of the oven, and another is on the bottom of the oven.
10. Put the baking sheet with the loaves on the center rack, and a cake pan full of very hot tap water on the bottom rack.
11. Close the oven door, and turn the oven on to 400 degrees F. Important note: You must start with a cold oven!
12. Set the timer for 40 minutes.
13. Allow the loaves to bake for those 40 minutes, after which point, the crust should be very firm to the touch.
14. Remove the bread from the oven and brush the tops with melted butter.
15. Transfer loaves to a wire rack to cool completely before slicing.