Dilly of a Batter Bread
A casserole bread with the popular flavor combination of onion and dill with a surprise ingredient - yogurt, which gives a unique flavor.

  • 3+1/4 cups Bread Flour
  • 4+1/2 tsp Active Dry Yeast
  • 2 TBSP Sugar
  • 1 tsp Salt
  • 1 TBSP Instant minced onion
  • 2 tsp Dill seed
  • 1 cup (8 oz.) Plain yogurt
  • ½ cup Water
  • 2 TBSP Shortening
  • 1 Egg
  1. In large mixer bowl, combine 1+1/2 cups flour, yeast, sugar, salt, minced onion and dill seed; mix well. In saucepan, combine yogurt and water; add shortening and heat to 120-130°F (shortening does not need to melt). Add warm liquid mixture and egg to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in remaining flour to make a stiff batter. Spoon into greased 2-quart casserole. Cover; let rise in warm place until light and doubled, about 1 hour. Bake at 375°F for 35 to 40 minutes until golden brown. Brush with butter if desired. Remove from pan; serve warm or cold.
  2. You can substitute Instant (fast-rising) in place of Active Dry Yeast in batter/no knead recipes. When using Instant Yeast, expect your batter/dough to rise faster - about 50% faster. Adjust your rise times accordingly. 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.
Recipe by Red Star Yeast at https://redstaryeast.com/recipes/dilly-of-a-batter-bread/