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Onion Dill Bread

Onion Dill Bread image
Author
Elspeth Cahill Swope
Parent ID

3 c. all purpose flour
2 tsp. dried dill seed (if you use dill-weed, make it 4 tsp.)
1 pkg. dry yeast
1 1/4 c. milk
2 tsp. instant minced onion
2 T. sugar
1 egg
2 T. butter
1 tsp. salt

Put 1 1/2 cups flour and the yeast in large mixer bowl. Heat together milk, sugar, butter, dill seed and minced onion in small pan, until the butter melts. (Don't scald of simmer!) Add the warmed-up liquid to dry ingredients. Break in egg. Blend. Then beat 3 minutes on high, scraping bowl. Remove beaters when mixer is off. Blend in remaining 1 1/2 cups flour with spatula or spoon. Round dough over in bowl cover with clean cloth and let rise 'till double in bulk. Place in bread pan,(9x5x3 inches) which has been greased. Again, cover and let double in size. Preheat oven to 350 degrees. Bake for 25 minutes, test for doneness. Cool. Wrap in foil and refrigerate. This is so easy, it is foolproof. Can make into 6 onion rolls, if you'd rather. Super-tasting for reubens!

Another recipe from the herb lady, Mary Gerathy...

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Subjects
Yeast Bread