Onion and Dill Bread

A no-knead, batter type yeast bread.

Onion and Dill Bread

Makes 1 loaf

1 package active dry yeast (1/4 ounce)
1/4 cup warm water (110°-115°)
1 cup warm milk (110°-115°)
2 Tablespoons butter, softened
2 Tablespoons sugar
1 egg
2 teaspoons dill seed (not weed)
2 teaspoons dried minced onions
1/2 teaspoons salt
3 cups all-purpose flour

• In a large mixing bowl, dissolve yeast in warm water. Add the milk, butter, sugar, egg, dill seed, onion, salt and 1 1/2 cups flour.
• Beat on low speed for 30 seconds, then beat on high speed for 3 minutes.
• Stir in remaining flour (the batter is sticky). Do not knead.
  Cover and let rest in a warm place for about an hour or until doubled.
• Stir batter down and spoon into a greased 9×5x3inch loaf pan. (Standard bread sized pan).
• Cover and let rise until almost doubled (45 minutes to an hour).
• Preheat over at 350°F for 30-35 minutes or until golden brown. If you find that the bread is browning too quickly before it is done, cover loosely with foil.
• Cool for 10 minutes then remove from pan onto a wire rack.

Onion and Dill Bread