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Onion dill bread Fast2eat

Onion dill bread Fast2eat

This bread is infused with flavours of dill and onion. It is amazing how a smidgen of dill weed and a little bit of dried onions flakes can permeate an entire loaf of bread.

An ultimate temptation that fills the house with aromas of dill and onion and is hard to resist.

It has a nice crust, and the bread is light and fluffy.

It is perfect for adding comfort to any meal. This will be a perfect accompaniment to homemade soups, stews, salads, and many entrees.

This recipe is absolutely delicious! It is even better toasted the next day and slathered with butter! Onions make it delicious!

You may leave out the dried onion and add fresh, minced chives instead. They add some nice colour and taste.


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Onion dill bread Fast2eat
Prep Time: 5 minutes
Cook Time: 3 hours 18 minutes
Resting time: 15 minutes
Total Time: 1 hour 40 minutes
The tender loaf has a pleasant dill and onion flavour. The aroma when it is baking will have your mouth watering.
Servings: 16 slices
Author: Susana Macedo

Ingredients

  • 1 cup Water - youmay need more – check consistency - 80-90°F/26-32°C
  • 1 Egg
  • 2 tbsp Butter - softened or margarine
  • 3 cups Bread flour
  • 1 tbsp Onion flakes
  • 1 tbsp Dill - fresh or dried
  • 2 tbsp Sugar
  • 1 1/2 tsp Salt
  • 2 tsp Active Dry Yeast

Instructions

  • Attach the kneading blade in the Bread Maker pan.
  • Place all ingredients (including onion mixture) into the bread pan following the recipe order (or following the order and method specified in the manual of your Bread Maker – mine is: FIRST, liquid ingredients; SECOND, dry ingredients; LAST, yeast). Note: With a finger or a knife, make a small indentation in the middle of the flour. Add yeast to indentation, making sure it does not come into contact with the liquid ingredients.
  • Carefully insert bread pan into Bread Maker and gently close the lid.
  • Select “Basic” bread setting. If available, choose crust colour (I usually set Medium, but if you prefer, set Light or Dark) and loaf size (1.5LB) and Press the Start button.
  • Open the lid and while using Oven Mitt, firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine. CAUTION: The Bread Maker and pan may be very hot! Always handle with care.
  • Use non-stick Spatula to gently loosen the sides of the bread from the pan.
  • Turn bread pan upside down onto a Wire Cooling Rack or clean cooking surface and gently shake until bread falls out onto rack.
  • Cool for about 10-15 minutes before slicing.
  • To make perfect slices every time use a Bread Slicer with an electric knife.

Notes

You can add a richer flavour to this herb bread if you add the dry herbs to the onion butter sauté instead of mixing them with the flour.
See if dried herb mix is enough for your palate. If not, increase it a bit. Go easy on the rosemary. You can try other herbs in this recipe as well. Such as Herbes de Provence, lovage, savoury and parsley.

It’s always a good idea to open the bread machine’s lid during the second kneading cycle (after about 10 minutes) and check the consistency of the dough ball.
The dough is “just right” when it is a smooth round ball in appearance, soft to the touch, leaves a slight residue on your finger, and the bottom of the bread pan is clean of dough residue.
  • If it’s too dry, add lukewarm liquid a teaspoon at a time until it looks right.
  • If it looks too wet, add flour a tablespoon at a time until it looks right.
  • If there is flour on the sides of the pan, use a Silicone Spatula to wipe the flour from the pan.
Important: This can be done during the knead cycle only. DO NOT remove the pan, KEEP. It locked in the machine. Do NOT turn off the bread maker to adjust the dough.

Weather can affect your ingredients
If you live in a moist climate, chances are you’ll need at least the recommended amount of flour, maybe even 1/4 cup to 1/2 cup more. Bread dough should be sticky but still manageable, especially after the first rise. While you’re kneading, the dough should come together and pull away from the sides of the bowl, leaving the bowl mostly clean. I usually aim to have the very bottom of the dough still attached to the bowl. Try not to add too much flour because your bread will be denser. When you pick the dough up, some will stick to your fingers. After the first rise, it will be easier to handle!

You may also make this bread without a bread machine's aid or make the dough in a bread machine and bake it in the oven.
Simply make the dough using your usual method (by hand, electric mixer or bread machine); allow it to rise until puffy, then shape it into a log; and place it in a lightly greased 8 1/2 x 4 1/2-inch (21.5 x 11.5 cm) bread pan. Allow the loaf to rise, covered, until it's crowned about 1 inch over the rim of the pan. If you want, brush the risen loaf with the beaten egg white, and sprinkle it with seeds. Bake it in a preheated 350°F/175°C oven for 35 minutes, or until its interior temperature registers 190°F/88°C on an instant-read thermometer. Remove the bread from the oven, remove it from the pan, and cool it on a wire rack.

How can you tell if the bread is fully baked?
I like to use a food thermometer. Mine is digital, so it’s very easy to use. Fully cooked bread will be 190-200°F/88-93°C. Bread recipes that include milk will need to cook until 200°F/93°C, but without you can take it out once it reaches 190°F/88°C. The top will be golden brown.

Also check:


* (“Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” Source: http://www.bmj.com/content/357/bmj.j1892)

Disclosure: “As an Amazon Associate, I earn from qualifying purchases.”

Course : Appetizers & Starters, Breakfast & Brunch, Lunch, Side Dish, Snack
Cuisine : Italian
Keyword : 5 Minutes, Appetizer, Bake, Bake bread, Bread, Bread machine, Bread maker, Breadmaker, Breadmaking, Breakfast, dill bread, Easy, easy-to-prepare, Fast, Herbs Bread, Homemade bread, onion, Onion Bread, Onion dill bread, Onion Herb Bread, Quick, Quick/Rapid Cycle, Treats, White Bread

Nutrition

Calories: 118kcal | Carbohydrates: 20g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 240mg | Potassium: 49mg | Fiber: 1g | Sugar: 2g | Vitamin A: 62IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg
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Read bread-making further information in my book

 

Try Bread machine recipes from my Cookbook

130 delicious recipes, tips and hints, and the basic steps on making bread, cake, pizza, and pasta using a bread machine.

You don’t need a bread machine to make those recipes. Suppose your bread maker is broken. Or you do not have room in your kitchen for another gadget but want to make my recipes. There is a guide to convert the bread machine recipes to manual recipes.

Or if you have favourite recipes your gramma used to make, there is also a guide to convert it and make using a bread machine.

How about fresh homemade pasta. There is also a complete guide with suggestions to be creative with your pasta.

Disclosure: “As an Amazon Associate, I earn from qualifying purchases.”


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