Onion and Dill Bread
  • 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
  1. In large bowl combine Active Dry Yeast, water (110-115°F) and sugar; let stand 10 minutes.

  2. 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.

  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 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. Bake loaf 30 - 40 minutes, until lightly browned and bread sounds hollow when tapped. Remove from pan to wire rack to cool.

  9. *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.

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