ChrisF
Cook
Dill-Onion Bread
3 cups A-P flour
1 package active dry yeast
1 1/4 cup milk
2 tablespoons sugar
2 tablespoons butter
1 teaspoon salt
2 teaspoons dried dill seed (I used Dill weed)
2 teaspoons instant minced onion
1 egg
In bowl combine 1 1/2 cup of the flour and yeast. In a saucepan heat milk, sugar, butter, dillseed or weed, onion, salt, heat to 115-120 degrees stiring to melt the butter. Add to dry mixture; add egg. Beat at low speed for about 1/2 min. then high for 3 minutes. Then stir in remaining flour.
Cover and let rise till doubled (about 30 minutes) Stir down. Then spread evenly in to a greased 9x5x3 inch loaf pan. Let rise untill doubled (about 30 minutes)
Bake at 350 degrees F for 25 to 30 minutes. Remove from pan to cool.
Makes one loaf
3 cups A-P flour
1 package active dry yeast
1 1/4 cup milk
2 tablespoons sugar
2 tablespoons butter
1 teaspoon salt
2 teaspoons dried dill seed (I used Dill weed)
2 teaspoons instant minced onion
1 egg
In bowl combine 1 1/2 cup of the flour and yeast. In a saucepan heat milk, sugar, butter, dillseed or weed, onion, salt, heat to 115-120 degrees stiring to melt the butter. Add to dry mixture; add egg. Beat at low speed for about 1/2 min. then high for 3 minutes. Then stir in remaining flour.
Cover and let rise till doubled (about 30 minutes) Stir down. Then spread evenly in to a greased 9x5x3 inch loaf pan. Let rise untill doubled (about 30 minutes)
Bake at 350 degrees F for 25 to 30 minutes. Remove from pan to cool.
Makes one loaf
