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