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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 2 |
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My husband found this about 30 years ago in The Spice Cookbook & has been making it ever since at the holidays. He's my bread-maker & a really good one, too. Excellent with leftover turkey or toasted with butter for breakfast. Ingredients:
8 cups bread flour |
1 1/2 tablespoons fast-rising active dry yeast |
2 teaspoons salt |
1/4 cup sugar |
2 1/4 cups low-fat milk |
1/4 lb butter |
3 large eggs |
3 tablespoons dill seeds |
1 tablespoon dry dill weed |
1/4 cup instant minced onion |
1 tablespoon fresh coarse ground black pepper |
Directions:
1. Using a heavy duty mixer, combine all dry ingredients with 4 cups of the flour.
2. Place milk & butter in a microwave bowl & heat on HIGH for 3 1/2 minute or until mixture reaches 115 degrees.
3. In a separate bowl beat eggs to a froth.
4. Using a dough hook at low speed, combine heated milk/butter combo & dry ingredients in mixer bowl, then add beaten eggs.
5. Continue to knead at low speed while slowly adding (in 1/2 cup increments) remaining flour until dough begins to release from sides of bowl. Place dough in a greased bowl covered with a dishtowel & let rise until double in volume.
6. Punch down & let rest for 10 minutes. After resting divide into loaves of desired size & let rise again until double in size.
7. Bake at 375 degrees for 30 to 40 minutes. After removing from the oven, brush loaves with melted butter.
8. Makes 2 large or 8 small loaves. Time does not include rising time.
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