Dill-Onion Batter Bread

Total Time

Prep: 15 min. + rising Bake: 30 min. + cooling


1 loaf (16 slices)

Updated: Oct. 23, 2022
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.

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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