Bread Loaves with Dill Recipe

From Dorothy McNett's Recipe Book.

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Bread Loaves with Dill

From Dorothy McNett's Recipe Book at This is a "beaten bread" recipe, meaning you do not hand knead it. It should be baked in a pan, not as a free form loaf as it does not have enough structure to stand alone.

3/4 cup hot water
1 1/2 teaspoons fine sea salt
1/4 cup raw sugar
3 tablespoons unsalted butter
1/2 cup milk
2 eggs, beaten
2 1/2 teaspoons active dry yeast (1 packet)
3 1/2 cups unbleached all purpose flour
1-2 tablespoons dill weed (or other herbs as desired)

Combine hot water, salt, sugar, and butter in a medium sized mixing bowl and stir until butter is melted. Add milk and eggs and beat well. The mixture should now be just warm, not hot, so you can add the yeast and mix well. Add about half the flour and beat with a wooden spoon until smooth. Add remaining flour and dill and beat well. Butter or oil two small bread loaf pans. (or one 12 by 4 1/2 inch pan) Scoop and spread into pans. Let rise until doubled in bulk, about 1 1/2 hours. Bake at 400 degrees for 20-25 minutes, or until bread is golden brown. Slice and serve.

Recipe created 1997-10-20.

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