Dill-Onion Batter Bread
TOTAL TIME: Prep: 15 min. + rising Bake: 30 min. + cooling
YIELD: 1 loaf (16 slices).
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.
Ingredients
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1 package (1/4 ounce) active dry yeast
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1/4 cup warm water (110° to 115°)
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1 cup warm 2% milk (110° to 115°)
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2 tablespoons butter, softened
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2 tablespoons sugar
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1 egg
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2 teaspoons dill seed
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2 teaspoons dried minced onion
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1/2 teaspoon salt
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3 cups all-purpose flour
Directions
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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.
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2.
Stir batter down. Spoon into a greased 9x5-in. loaf pan. Cover and let rise until nearly doubled, about 45 minutes.
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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.
Nutrition Facts
1 slice: 138 calories, 3g fat (2g saturated fat), 22mg cholesterol, 115mg sodium, 24g carbohydrate (3g sugars, 1g fiber), 4g protein.
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