Onion Dill Bread (No-Knead) |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
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. 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 |
Directions:
1. In bowl combine 1 1/2 cup of the flour and yeast.
2. In a saucepan heat milk, sugar, butter, dill seed or weed, onion, salt, heat to 115-120 degrees stirring to melt the butter.
3. Add to dry mixture; add egg.
4. Beat at low speed for about 1/2 minute then high for 3 minutes.
5. Then stir in remaining flour.
6. Cover and let rise till doubled (about 30 minutes) Stir down.
7. Then spread evenly in to a greased 9x5x3 inch loaf pan.
8. Let rise again until doubled (about 30 minutes) Bake at 350°F for 25 to 30 minutes.
9. Remove from pan to cool.
|
|