A rare sighting of one of our favorite seasonal breads. The main ingredients are freshly dug German butterball and Kennebe potatoes plus fresh dill, all grown on Cornman Farms in Dexter, Michigan. The potatoes are roasted then mixed with our classic tangy, crusty sourdough bread dough.
This one only comes along a few times a year in very limited quantities, so I recommend you buy and freeze when you can.
Heat the bread when you're ready to eat. Click here for instructions.