Prep 30 mins
Cook 30 mins
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.
- 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
- 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.
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.