Dill-Onion Batter Bread Recipe
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.
- 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
- 1. 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.
- 2. Stir batter down. Spoon into a greased 9x5-in. loaf pan. Cover and let rise until nearly doubled, about 45 minutes.
- 3. 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).
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.
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