Buttermilk Dill Bread Bread Machine
Elevate your homemade bread game with this Buttermilk Dill Bread made effortlessly in a bread machine. Bursting with the tangy richness of buttermilk and the aromatic charm of dried dill, this recipe combines all-purpose and whole wheat flours for a hearty yet tender loaf. Perfect for sandwiches or served alongside soups, its mildly sweet undertones and herby flavor make it truly versatile. Designed for convenience, the bread machine does all the work – kneading, proofing, and baking – while you sit back and savor the anticipation of fresh, warm bread. Ready in just a few hours, this 1.5-pound loaf is an easy and flavorful addition to any meal, perfect for impressing friends, family, or just treating yourself!
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Recipe Information
Ingredients
- 1 cup Buttermilk
- 2 tablespoons Water
- 2 tablespoons Butter
- 2.5 cups All-purpose flour
- 0.5 cups Whole wheat flour
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 1.5 teaspoons Dried dill
- 2.25 teaspoons Active dry yeast
Instructions
Ensure all ingredients are at room temperature before starting.
Add the buttermilk, water, and butter to the bread machine pan first.
Add the all-purpose flour and whole wheat flour on top of the liquid ingredients, making sure to cover the liquid entirely.
Sprinkle the sugar, salt, and dried dill evenly over the flour layer.
Create a small well in the center of the flour (do not reach the liquid) and add the active dry yeast there.
Place the bread machine pan into the bread machine and securely close the lid.
Select the basic or white bread cycle, set the crust to your desired level (light, medium, or dark), and choose the loaf size that matches the recipe (1.5-pound loaf).
Press start and allow the bread machine to knead, proof, and bake the bread. This process typically takes about 3 hours depending on your machine model.
Once the cycle is complete, carefully remove the bread pan using oven mitts, and let the bread cool in the pan for 5-10 minutes.
Turn the bread out onto a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
1729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 2778 mg | 121% | |
| Total Carbohydrate | 300.0 g | 109% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 25.6 g | ||
| Protein | 49.9 g | 100% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 368 mg | 28% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 1068 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
