Dill-Onion Batter Bread

Total Time Prep: 15 min. + rising Bake: 30 min. + cooling

Yield 1 loaf (16 slices)

Since the dough doesn’t require kneading, this is a very easy bread to make. The tender loaf has a pleasant dill flavor. I serve it with soups, salads and many entrees.

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup warm 2% milk (110° to 115°)
2 tablespoons butter, softened
2 tablespoons sugar
1 egg
2 teaspoons dill seed
2 teaspoons dried minced onion
1/2 teaspoon salt
3 cups all-purpose flour

Directions

In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, egg, dill seed, onion, salt and 1-1/2 cups flour. Beat on medium speed for 3 minutes. Stir in remaining flour (batter will be sticky). Do not knead. Cover and let rise in a warm place until doubled, about 1 hour.
Stir batter down. Spoon into a greased 9x5-in. loaf pan. Cover and let rise until nearly doubled, about 45 minutes.
Bake at 350° for 30-35 minutes or until golden brown (cover loosely with foil if top browns too quickly). Cool for 10 minutes before removing from pan to a wire rack.

Nutrition Facts

1 slice: 138 calories, 3g fat (2g saturated fat), 22mg cholesterol, 115mg sodium, 24g carbohydrate (3g sugars, 1g fiber), 4g protein.

Since the dough doesn’t require kneading, this is a very easy bread to make. The tender loaf has a pleasant dill flavor. I serve it with soups, salads and many entrees.

Recipe Creator