Onion Dill Bread (No-Knead)

Submitted by ChrisF

"This bread comes out soft, good for soaking up the last bit of beef stew or beef barley soup. The onion flavor is not over powering. I do add a bit more dill (increase by 1/2 teaspoon) as I like the dill flavor. Prep time doesn't include 2 risings."

 

• Ready In: 1hr
• Ingredients: 9
• Yields: 1 loaf

ingredients

• 3 cups all-purpose flour
• 1 (1/4 ounce) package active dry yeast
• 1 1⁄4 cups milk
• 2 tablespoons sugar
• 2 tablespoons butter
• 1 teaspoon salt
• 2 teaspoons dried dill weed
• 2 teaspoons instant minced onion
• 1 egg

directions

1. In bowl combine 1 1/2 cup of the flour and yeast.
2. In a saucepan heat milk, sugar, butter, dill seed or weed, onion, salt, heat to 115-120 degrees stirring to melt the butter.
3. Add to dry mixture; add egg.
4. Beat at low speed for about 1/2 minute then high for 3 minutes.
5. Then stir in remaining flour.
6. Cover and let rise till doubled (about 30 minutes) Stir down.
7. Then spread evenly in to a greased 9x5x3 inch loaf pan.
8. Let rise again until doubled (about 30 minutes) Bake at 350°F for 25 to 30 minutes.
9. Remove from pan to cool.

Reviews

[Ann L.]

I really liked this recipe. It made a very dense loaf. I'm not in the US and the loaf pan I bought here in China was longer than what I use in the US so I'm sure it would have risen higher there. I added a little more dill as I love it and the toast was absolutely devine. Husband liked it too.