Dill Onion Buttermilk Bread Recipe #275764
This is the first bread recipe I ever made. It's also my favorite. Prep time includes time for dough to rise.
by Shelby Jo
2½ hours | 2 hours prep
3 medium loaves
Proofing Mixture
Dry Ingredients
- 7-7 1/2 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)
- 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!).
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5 stars