Dill-Onion Batter Bread Recipe
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 16
- 1/2 teaspoon salt
- 1 egg
- 1 package (1/4 ounce) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 2 tablespoons butter softened
- 3 cups all-purpose flour
- 2 tablespoons sugar
- 1 cup warm 2% milk (110° to 115°)
- 2 teaspoons dried minced onion
- 2 teaspoons dill seed
- Carbohydrate 17.7011881998004 g
- Cholesterol 3.812890625 mg
- Fat 1.70607918207138 g
- Fiber 0.699961329780551 g
- Protein 2.39511990309795 g
- Saturated Fat 0.949369667114848 g
- Serving Size 1 1 serving (27g)
- Sodium 744.058360672199 mg
- Sugar 17.0012268700198 g
- Trans Fat 0.185128411720382 g
- Calories 97 calories
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 350degrees 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. Yield: 1 loaf (16 slices). Originally published as Dill-Onion Batter Bread in Country Extra September 2006, p49 Nutritional Facts 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. Print Add to Recipe Box Email a Friend
