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5* Dill-Onion Batter Bread

Source of Recipe

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5* Dill-Onion Batter Bread

Country Extra September 2006
7 reviews rate this recipe 5 Stars!
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:
1. 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.

2. Stir batter down. Spoon into a greased 9x5-in. loaf pan. Cover and let rise until nearly doubled, about 45 minutes.

3. 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.

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