Dill-Onion Bread

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Jan 4, 2004
NW Pennsylvania, USA
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
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