Making your own bread is very satisfying, doesn't take a lot of time, and there's nothing like the smell of freshly baked bread! This Dill Bread recipe has long been a favorite of mine.
Makes 1 pound loaf
Prep time: 20 minutes
Total time: 40 minutes
Ingredients:
- 3 1/3 cups bread flour
- 2 tablespoons sugar
- 1 1/4 teaspoons salt
- 2 tablespoons extra virgin olive oil
- 1 packet dry active yeast
- 1 1/4 cup warm water (100 degrees F)
- 2 tablespoons dill mix
Dill Mix:
- 1 1/4 tablespoon dried dill weed
- 1/4 tablespoon dill seeds
- 1/4 tablespoon garlic powder
- 1/4 tablespoon onion powder
Instructions:
Preheat oven to 400 degrees F.
Dissolve yeast in water.
Combine dry ingredients including dill mix in a large bowl. Make a well in the center of the flour. Pour in water with yeast and oil.
Stir to combine and allow to rest 5 minutes to absorb the liquid.
Knead dough 10 minutes on a flat surface.
Shape into round disc and lightly brush top with oil.
Cover and allow to rise for one hour or until doubled in size.
Punch down dough and shape into disc or baguette and allow to rise until doubled in size.
Bake free standing in oven for 20 minutes or until golden brown.
Remove and allow to cool at least 15 minutes before slicing.
Cooking Wiser:
- If the dough is cooked free standing it has to be formed in a way that the tension will hold the dough in shape while rising. See instructions for shaping loaves under “Back to the Basicsâ€, baking
- The slower the dough rises the more flavor that will develop from the yeast, one reason why rapid rise yeast is not recommended
- Do not heat water for yeast above 110 degrees F.
- Make a healthy version by substituting ½ cup bread flour for whole wheat flour; because this will cause the bread to be a little heavier, cut flour down by 2 tablespoons.
Make it your own