Onion and Dill Bread
THIS RECIPE MAKES 1 LOAF
- 4+1/2 tsp Active Dry Yeast
- ⅓ cup Water
- 3 TBSP Sugar
- 2 TBSP Oil
- 1 Egg, large
- ¾ cup Milk
- 4 cups Bread Flour
- 1+1/2 tsp Salt
- 2 TBSP Chopped fresh dill
- 1 Medium onion, finely chopped
- In large bowl combine Active Dry Yeast, water (110-115°F) and sugar; let stand 10 minutes.
- Stir in oil, egg, milk (110-115°F), 3 cups flour, salt, dill and onion. Beat until well combined. Mix in enough remaining flour to make dough easy to handle.
- On lightly floured surface, turn out dough; knead until dough is smooth and elastic, about 10 minutes. Add more flour if necessary.
- Place dough in greased bowl. Cover; let rise in warm place until almost double in bulk, about 1 hour.
- Grease a 9 x 5 x 2-inch loaf pan; set aside.
- Punch down dough and turn out on lightly floured surface. Form into smooth ball. Cover and let rest 10 minutes.
- Shape dough into loaf. Place in prepared pan. Cover and let rise until doubled in bulk, about 45 minutes.
- Preheat oven to 375°F. 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) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.