Prep 2 hrs
Cook 30 mins
This is the first bread recipe I ever made. It's also my favorite. Prep time includes time for dough to rise.
- 2 tablespoons yeast
- 1 teaspoon sugar
- 1⁄3 cup water, lukewarm
- 7 -7 1⁄2 cups unbleached flour
- 2 teaspoons salt
- 2 teaspoons dill weed
- 1 onion, chopped (medium)
- 3 -4 tablespoons butter, melted
- 1 egg, beaten
- 1 cup buttermilk
- 1 cup water (have more on hand)
- Make mound of flour directly on counter or table. Make a well in the center for the yeast. Add the other dry ingredients (onion, dill weed, and salt) around the edge. Make sure to keep salt out of the yeast.
- Add sugar and the lukewarm water to the yeast. Proof yeast until bubbly.
- Mix together the melted butter, egg, buttermilk, and 1 cup of water. SLOWLY add to dry ingredients while mixing with the other hand.
- Mix together until it forms a ball that is not sticky or dry. It should be soft "like a baby's bottom".
- Put in a greased bowl and cover with a light damp towel. Let dough rise until doubled (about 45 minutes or so).
- Punch dough down and separate into 3 medium loaves. Place loaves in greased pans and let rise again for another 45 minutes.
- Bake at 350°F for 30 minutes. (I usually check it a little early!).
Delicious! I love onion in homemade bread, and the dill made it even better! Made for PRMR. Thanks!
First, I made half a recipe. I added about 2 T FRESH dill and about 1/3 C chopped sun-dried tomatoes and a few extra T of dried onion in addition to the fresh onion. The flavor was just right. Not overpowering, but not wimpy. I mixed the whole concoction in the bread machine, putting the wet ingredients in first, then the dry, then turning it on. I baked it in one loaf pan in the oven, only because I didn't have time to wait for the bread machine and prefer the regular loaf shape. I used rapid-rise yeast. Delicious!
I doubled the dill. This was fabulous!