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Dill-Onion Batter Bread

Dill-Onion Batter Bread
Since the dough doesn’t require kneading, this is a very easy bread to make. The tender loaf has a pleasant dill flavor. I serve it with soups, salads and many entrees.
16 ServingsPrep: 15 min. + rising Bake: 30 min. + cooling

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup warm 2% milk (110° to 115°)
  • 2 tablespoons butter, softened
  • 2 tablespoons sugar
  • 1 egg
  • 2 teaspoons dill seed
  • 2 teaspoons dried minced onion
  • 1/2 teaspoon salt
  • 3 cups all-purpose flour

Directions

  • In a large bowl, dissolve yeast in warm water. Add the milk, butter,
  • sugar, egg, dill seed, onion, salt and 1-1/2 cups flour. Beat on
  • medium speed for 3 minutes. Stir in remaining flour (batter will be
  • sticky). Do not knead. Cover and let rise in a warm place until
  • doubled, about 1 hour.
  • Stir batter down. Spoon into a greased 9-in. x 5-in. loaf pan. Cover
  • and let rise until nearly doubled, about 45 minutes.
  • Bake at 350° for 30-35 minutes or until golden brown (cover
  • loosely with foil if top browns too quickly). Cool for 10 minutes
  • before removing from pan to a wire rack. Yield: 1 loaf (16 slices).
© Taste of Home 2013

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Dill-Onion Batter Bread (continued)

Nutrition Facts: 1 serving (1 slice) equals 138 calories, 3 g fat (2 g saturated fat), 22 mg cholesterol, 115 mg sodium, 24 g carbohydrate, 1 g fiber, 4 g protein.
© Taste of Home 2013