Guest post from Brigette Shevy
Dill Bread is one of our favorite bread recipes! This flavorful loaf is perfect for Fall, since it goes fabulously with hearty soups and stews.
My Mom often served it with Italian dishes like spaghetti and lasagna, and there were rarely any leftovers (probably because some of us children liked this bread even more than the main dish – and we love lasagna!).
The original recipe comes from a church cookbook published many years ago. I’ve adapted the dough for the bread machine to make it easier (it actually turns out even better for me that way), but I’ve also included the original by-hand instructions.
While it’s absolutely amazing fresh from the oven slathered with butter, it also makes incredible grilled cheese sandwiches the next day!
- 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
Brigette is a full-time wife and mother who is blessed with three amazing bundles of energy (ages 6, 4, and 2). She enjoys music, experimenting in the kitchen, homeschooling her children, finding great deals, long-distance running, and anything chocolate.
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