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Onion and Dill Bread
This recipe makes 1 loaf
INGREDIENTS
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DIRECTIONS
2 pkgs (4+1/2 tsp / 22ml) Active Dry Yeast
1/3 cup (125 mL) warm water (110° - 115°F)
3 TBSP (50 mL) sugar
2 TBSP (25 mL) oil
1 large egg
3/4 cup (175 mL) milk
4 cups (1 L) Bread Flour
1+1/2 tsp (7 mL) salt
2 TBSP (25 mL) chopped fresh dill
1 medium onion, finely chopped
1. In large bowl combine Active Dry Yeast, water and sugar; let stand 10 minutes.
2. Stir in oil, egg, milk, 3 cups (750 mL) flour, salt, dill and onion. Beat until well combined. Mix in enough remaining flour to make dough easy to handle.
3. On lightly floured surface, turn out dough; knead until dough is smooth and elastic, about 10 minutes. Add more flour if necessary.
4. Place dough in greased bowl. Cover; let rise in warm place until almost double in bulk, about 1 hour.
5. Grease a 9- x 5- x 2-inch (22.5 x 12.5 x 5 cm) loaf pan; set aside.
6. Punch down dough and turn out on lightly floured surface. Form into smooth ball. Cover and let rest 10 minutes.
7. Shape dough into loaf. Place in prepared pan. Cover and let rise until doubled in bulk, about 45 minutes.
8. Preheat oven to 375°F (190°C). Bake loaf 30 - 40 minutes, until lightly browned and bread sounds hollow when tapped. Remove from pan to wire rack to cool.
*You can substitute Instant (fast-rising) in place of Active Dry Yeast in your recipes. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Use equal amounts when baking using traditional methods. When using the Bread Machine, use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.