Dill Onion Buttermilk Bread

Shelby Jo's Note:

This is the first bread recipe I ever made. It's also my favorite. Prep time includes time for dough to rise.

• Total Time: 2 hrs 30 mins
• Prep Time: 2 hrs
• Cook Time: 30 mins

Ingredients:

Yield: 3 medium ...

Proofing Mixture

• 2 tablespoons yeast
• 1 teaspoon sugar
• 1⁄3; cup water , lukewarm

Dry Ingredients

• 7 -7 ½ cups unbleached flour
• 2 teaspoons salt
• 2 teaspoons dill weed
• 1 onion , chopped (medium)

Liquid Ingredients

• 3 -4 tablespoons butter , melted
• 1 egg , beaten
• 1 cup buttermilk
• 1 cup water (have more on hand)

Directions:

1. Make mound of flour directly on counter or table. Make a well in the center for the yeast. Add the other dry ingredients (onion, dill weed, and salt) around the edge. Make sure to keep salt out of the yeast.
2. Add sugar and the lukewarm water to the yeast. Proof yeast until bubbly.
3. Mix together the melted butter, egg, buttermilk, and 1 cup of water. SLOWLY add to dry ingredients while mixing with the other hand.
4. Mix together until it forms a ball that is not sticky or dry. It should be soft "like a baby's bottom".
5. Put in a greased bowl and cover with a light damp towel. Let dough rise until doubled (about 45 minutes or so).
6. Punch dough down and separate into 3 medium loaves. Place loaves in greased pans and let rise again for another 45 minutes.
7. Bake at 350°F for 30 minutes. (I usually check it a little early!).

Reviews

[Nyteglori]

I doubled the dill. This was fabulous!

[~Nimz~]

Excellent flavor. Served this with Creamed Mushrooms on Toast and it turned out great. I made two very large french bread type loaves that rose beautifully. I got a little confused with the initial instructions. So I proofed my yeast in my kitchen aide mixing bowl, then added all the wet ingredients, then the salt and flour. Toward the end, I turned the sticky dough out onto my floured work surface and kneeded in the remaining 1 cup of flour. Worked perfect. Thanks for sharing. Made for Adopt A Tag Fall 2009 :)

[Susiecat too]

This is delicious, mild and perfect served warm with some butter melting on it. I used leeks rather than onion, only because I had run out of onions but for some crazy reason had leeks in my vegetable bin. Next time I make this I think I will use bread flour, as it didn't rise as high as I would have liked, and that might just do the trick. Aside from that one tiny thing, this bread was perfectly lovely, and my family gobbled it up. It will make heavenly toast tomorrow morning for breakfast, perhaps with a nibble of cheddar cheese. Thanks, Shelby Jo!