I took a break yesterday from yard work and made cupcakes for Brian and onion and dill bread for supper. I don’t remember where I got this recipe but it was really easy to make and so delicious. The bread recipe was a no-knead batter bread using yeast.
While I was making it, I thought that this type bread would make delicious tuna salad sandwiches. I was really pleased with the results. It had a subtle taste of onion and dill.
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
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 9x5x3inch 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.