Onion and Dill Bread
I don't think I need to tell you how aromatic this bread is, but what I liked even more is that it stayed just as fluffy as at the beginning for two days. Being made in a loaf pan, it can easily be used for sandwiches.
Ingredients
220 ml warm water
2 tablespoons oil
1 teaspoon sugar
1/2 packet dry yeast
1 medium onion (about 100 g)
1/2 bunch dill
350 g all-purpose flour
1 1/2 teaspoons salt
1 tablespoon oil + a little oil for greasing the pan
How to prepare onion and dill bread
- Finely chop the onion and sauté until soft in 1 tablespoon of oil. Finely chop the dill.
- Put the dough ingredients in the bread machine and set it to the kneading and rising program. Leave the dough in the machine for another hour after the program ends.
If you don't have a bread machine, dissolve the yeast and sugar in water. Add to the rest of the ingredients and knead by hand until the dough is elastic and doesn't stick to your hands. Let it rise for 2 hours in a covered bowl placed in a warm spot. - Place the risen dough on a floured work surface and with lightly floured hands shape it into an elongated form.
- Grease a 12 cm x 30 cm loaf pan with oil and place the dough inside. Put the pan in a plastic bag and let it rise in a warm place for another 30-45 minutes.
- Bake at 200°C for 30-35 minutes until lightly golden on top.
- Let it cool and store in a bag.
Dough
In the loaf pan
Risen
Onion and Dill Bread
