Dill Onion Buttermilk Bread

From: Susiecat too

On Jan 1, 2009

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!

From: Annacia

On Oct 11, 2008

First I must say that I hate dill so I swapped it out in favor of poppy seed. I made a single loaf in an 8x4 pan and got a perfectly sized smaller loaf. After reading the reviews I used more onion and left it in fairly big chunks. It is delicious and makes a wicked good grilled cheese sandwich. I found it to be a "slow" bread to bake. It took almost 20 mins longer than the given time to bake and color nicely. I'm sure that it was just my oven and I'm not unhappy about it but just letting folks know in case it works the same way for them. YUMMMM.

From: JackieOhNo!

On Sep 29, 2008

I haven't made bread in a long time, but this recipe tempted me to do so again. And I'm so glad I did. The directions were perfect, and the results were also. Thanks, Shelby Jo, for a winning recipe. Made for 1-2-3 Hit Wonders Tag Game.

From: Maito

On Aug 28, 2008

This is a great bread! I doubled the dill, and could not really taste the onion, but that may be because I decided to saute it first. I ended up adding the amount of flour that was half way between in your range, and it was just right for our climate. The texture and flavor in this bread is very nice!