Dill and Onion Bread
Infused with the fragrant aroma of fresh dill and sweet yellow onion, this Dill and Onion Bread is a true showstopper for bread lovers. Perfectly soft and slightly chewy, this homemade loaf marries classic bread baking techniques with the bold flavors of herbs and allium for a savory twist in every bite. Easy to prepare with pantry staples like all-purpose flour, milk, and butter, this yeast-based bread includes a generous helping of chopped fresh dill and finely diced onion for a flavor-packed experience. Ideal for sandwiches, as a side to soup or stew, or simply toasted with butter, this golden loaf is as versatile as it is delicious. With a prep time of just 20 minutes, plus rising and baking, you can create this fresh-baked goodness that will fill your kitchen with a warm, inviting aroma. Add this herb-infused bread recipe to your repertoire for a crowd-pleasing treat!
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 2 tablespoons Granulated sugar
- 1.5 teaspoons Salt
- 1 cup Warm water (110°F/43°C)
- 0.5 cup Milk
- 3 tablespoons Unsalted butter
- 0.25 cup Fresh dill, chopped
- 0.5 cup Yellow onion, finely chopped
- 1 large Egg
Instructions
In a small bowl, combine the warm water, active dry yeast, and sugar. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy.
In a medium saucepan, heat the milk and butter over low heat until the butter melts. Remove from heat and let cool slightly until it is lukewarm.
In a large mixing bowl, mix 2 cups of the flour with the salt, fresh dill, and chopped onion.
Add the yeast mixture, milk mixture, and the egg to the dry ingredients. Stir until combined.
Gradually add the remaining flour, 1/2 cup at a time, until a soft dough forms. The dough should be slightly sticky but manageable.
Turn the dough out onto a floured surface and knead for 8-10 minutes, adding small amounts of flour as needed, until the dough is smooth and elastic.
Place the dough in a lightly greased bowl, turning the dough to coat it in oil. Cover with a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
Punch down the dough and turn it out onto a floured surface. Shape the dough into a loaf and place it in a greased 9x5-inch loaf pan.
Cover the loaf with a clean towel and let it rise again for 30-40 minutes, or until it has puffed up above the edge of the pan.
Preheat the oven to 375°F (190°C). Bake the bread for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve as desired. Enjoy your Dill and Onion Bread!
Nutrition Facts
Calories |
2389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.1 g | 67% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 324 mg | 108% | |
| Sodium | 3756 mg | 163% | |
| Total Carbohydrate | 411.8 g | 150% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 35.3 g | ||
| Protein | 66.6 g | 133% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 402 mg | 31% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 1498 mg | 32% | |
*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.
