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Onion and Dill Bread

bread image
This homemade white bread has a savory spin with added dill and onion. Perfect for grilled cheese sandwiches!
Yield 1 (9×5-inch) loaf



  • 2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Red Star Active Dry Yeast
  • 1/3 cup warm water (110-115°F)
  • 3 tablespoons granulated sugar
  • 2 tablespoons vegetable oil
  • 1 large egg
  • 3/4 cup milk (110-115°F)
  • 4 cups bread flour
  • 1 1/2 teaspoons salt
  • 2 tablespoons chopped fresh dill
  • 1 medium onion, finely chopped


  • In stand mixer bowl, combine yeast, sugar and warm water; let stand 10 minutes. Stir in oil, egg and warm milk. Add 3 cups flour, salt, dill and onion. Using a paddle attachment, blend on low speed for 30 seconds. Beat on medium speed for 3 minutes.
  • Switch to dough hook attachment. Gradually stir in enough remaining flour to make a soft dough. Knead until smooth and elastic, about 5 to 7 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
  • Prepare pan: Grease one 9×5-inch bread pan; set aside.
  • Punch down dough and turn out on lightly floured surface. Form into a smooth ball. Cover and let rest 10 minutes.
  • Roll or pat into a 14×7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and taper ends to seal. Place in prepared pan. Cover; let rise until indentation remains after touching.
  • Shape dough into loaf. Place in prepared pan. Cover and let rise until doubled in size, about 45 minutes.
  • Preheat oven to 375°F.
  • Bake for 30 – 40 minutes, until lightly browned and bread sounds hollow when tapped. Remove from pan; cool on wire rack.

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Review & Comments

Annie | Reply

5 stars
Thank you for this recipe! I had some fresh dill and there were so few bread recipes online that use fresh dill. This recipe was so easy to follow, and the loaf turned out perfectly and delicious. Plus it smelled amazing while it baked.
Thank you also for the tip about indenting with a finger to see if the bread is done rising. I’ve normally just eyeballed it (has it truly doubled in size?) and this was so helpful.

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