Dill bread

Dill Bread

• 3 ½-4+ cups flour (I use a combination of whole wheat and unbleached)
• ¼ cup sugar
• 1 ½ teaspoons dill weed
• 2 Tablespoons dry minced onion
• 1 teaspoon salt
• 1 scant Tablespoon (1 package) instant active dry yeast
• 1 ½ cups milk
• 1/3 cup butter
• 1 egg

By Hand Instructions: In a large bowl, combine 1 ½ cups flour, sugar, dill weed, minced onion, salt and yeast. Mix well. In a small saucepan (or microwave), heat milk and butter until very warm (120-130 degrees). Add warm liquid and egg to flour mixture and blend at low speed until moistened. Beat 3 minutes at medium speed. Stir in additional flour until dough forms a ball. Knead on a floured surface for 3-5 minutes, adding additional flour if necessary. Cover and let rise in a greased bowl in a warm place until doubled in size, about 50 minutes. Punch dough down and proceed with instructions for both methods.
Bread Machine Instructions: In a 2-lb bread machine, add in this order (or in the order recommended by your specific bread machine manufacturer): cubed softened butter, sugar, dill weed, onion, salt, egg, and warm milk. Add 3 ¾ cups flour and yeast. Run the short dough cycle. Check at the beep and add additional flour if needed (for some reason, I have to use more flour in the bread machine vs by hand – so I sometimes add up to ½ cup more flour). Remove dough and proceed with instructions for both methods.
Both Methods: Shape dough into a round loaf. Cover and let rise on a greased cookie sheet until doubled in size, 30-45 minutes. Bake in a preheated oven at 400 degrees for 20-30 minutes, or until done (cover with foil if necessary to prevent overbrowning). Brush top with additional butter if desired.
Makes one large round loaf