DILL ONION BUTTERMILK BREAD

Dill Onion Buttermilk Bread image

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

Provided by Shelby Jo

Categories Yeast Breads

Time 2h30m

Yield 3 medium loaves

Number Of Ingredients 11

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Ingredients

2 tablespoons yeast
1 teaspoon sugar
1/3 cup water, lukewarm
7 -7 1/2 cups unbleached flour
2 teaspoons salt
2 teaspoons dill weed
1 onion, chopped (medium)
3 -4 tablespoons butter, melted
1 egg, beaten
1 cup buttermilk
1 cup water (have more on hand)

Steps:

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

Nutrition Facts : Calories 1266.1, Fat 17.3, SaturatedFat 8.8, Cholesterol 95.8, Sodium 1775.8, Carbohydrate 234.7, Fiber 10.7, Sugar 7.7, Protein 38.7