Dill and Onion Bread

by

This is a quite tasty bread – quite flavorful without being overpowering. Goes really well with most anything that goes with onions (just about everything). Makes a jim-dandy sandwich with pastrami, mayo, whole-grain mustard, tomato, lettuce, dill pickles, kitchen sink, and so on. Makes rather nice toast. Try it warm with cream cheese and decent tomatoes.

600 g bread flour (4 cups)
10 g milk powder (3 Tbs)
20 g butter (3 Tbs)
40 g sugar (3 Tbs)
7 g yeast (1 pkg)
8 g salt (1-1/2 tsp)
15 g minced onions (2 Tbs)
1 g dill weed (2 tsp)
4 g poppy seeds (2 tsp)
300 g water (1-1/3 cup)

Put all the ingredients into the mixer bowl. You can use fresh chopped dill and onions or dried. The dried is quite satisfactory. Mix 3 minutes on low speed. Adjust the hydration by very small amounts if necessary. Mix 3 minutes on second speed.

Rise until doubled – about 1 hour – in a greased, covered bowl.

Stretch and fold dough, then divide in half and place into greased loaf pans. Let rise until doubled – about 1 hour.

Bake at 350°F for 45 minutes. Normal humidification from a spray bottle for a good crust. Remove from pans and cool on wire racks.

{Herself Sez: This is wonderful bread! We even like it toasted for breakfast! But, then, I love ALL the Ol’ Curmudgeon’s bread!!! Guess I’m not an unbiased observer, hunh?

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