From the kitchen of One Perfect Bite...I suspect the blast of the latest winter storm has set the soup pot simmering in many a kitchen. It certainly has in mine. Yesterday, I made tomato soup and wanted to dress it up a bit with some homemade bread. Actually, I was more interested in the aroma of bread than the loaf itself. I wanted to make quick work of its preparation, so I decided to make a yeasted batter bread. Batter breads are notoriously easy to make and this loaf, which is perfect for novice bakers, was no exception. In a bit more than 2 hours, I had a lovely herb bread whose fragrance was easily a match for that of the madrone being burned in our neighbor's wood stove. The bread was lovely, but the next time I make it, I plan to cut the amount of dill and onion in half. I found the amount suggested by the recipe developer to be a bit overpowering, and if the soup I made was not so mild in flavor, the bread would have been too much. If you are looking for an easy bread to add to your kitchen arsenal, do give this one a try, but give some thought to cutting back on the amount of onion and dill that you use. Here is how this very simple bread is made.
Dill and Onion Batter Bread...from the kitchen of One Perfect Bite inspired by Taste of Home magazine
2-1/4 teaspoons active dry yeast
1/4 cup warm water
1 cup warm milk
2 tablespoons butter, softened
2 tablespoons sugar
2 teaspoons dill seed (I recommend 1 teaspoon)
2 teaspoons dried minced onion (I recommend 1 teaspoon)
1/2 teaspoon salt
3 cups all-purpose flour
1) Dissolve yeast in warm water in a large bowl. Add 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 9-in. x 5-in. loaf pan. Cover and let rise until nearly doubled, about 45 minutes.
3) Meanwhile, preheat oven to 350 degrees F. Bake 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).
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