Onion Dill Bread (No-Knead)

Name: Onion Dill Bread (No-Knead)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 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

(1)

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.

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READY IN: 1hr

YIELD: 1 loaf

UNITS: US

INGREDIENTS

Nutrition

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

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.

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