September 19, 2010

Swedish Dill Bread

I was able to make this bread with fresh dill from our garden, along with our red onions. This bread has a very strong dill flavor (good spread with cream cheese), and I love the color the onions provide.
Swedish Dill Bread
2 tsp. dry yeast
1/3 cup plus 2 Tbsp. water
3 1/2 cups flour
1 tsp. salt
2 Tbsp. chopped fresh dill
5 oz. cream cheese, softened
2 onions, roughly chopped
2 Tbsp. butter
1 egg, beaten

Sprinkle yeast into water in a bowl. Let set 5 minutes, stirring to dissolve. Meanwhile, mix flour and salt in a large bowl. Make a well in the flour, and add the dill, cream cheese, onions, butter, egg and yeast water. Either use electric mixer or wooden spoon until stiff dough forms. Knead until dough is smooth and elastic.

Cover dough, and let rise until doubled, about 1 1/2 hours.

Grease a 9 x 5 loaf pan with butter or butter spray. Punch down the dough, and let it rest 10 minutes.

Shape the dough into a loaf, and place in pan seam side down. Cover with a dish towel, and let rise until it is about 1/2 inch above the pan, approximately 1 1/2 hours. Meanwhile, preheat oven to 350ºF. Bake bread 45 to 60 minutes until hollow sounding when tapped underneath. Turn onto wire rack to cool.

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