Dill Bread

This recipe uses Midtown Mix Bread Base Two, be sure to check out the other recipes that use this base as well!

You provide:

Supplies & Equipment:

• Blender or food processor. If using stand mixer or hand mixing, be sure to mince onion as finely as possible

• 9” x 5” Loaf Pan

Ingredients:

• 1/2 cup 110°F degree water

• 1.5 cup greek yogurt, room temperature

• 1/4 cup chopped onion

• 4 tbs butter, melted

• 2 eggs, room temperature

• 2 tablespoons dry dill weed or 1/3 cup fresh dill

Preparation:

This dough will need a 60 minute rising step before baking at 350°F if ingredients are room temp. If they are cold, leave an extra 30 minutes for rising

Step 1:

Add yogurt, chopped onion, butter and eggs to bowl and mix well. Add onion and dill and incorporate

Step 2:

Add Midtown Mix Bread Base Two to bowl with liquids and stir until well combined, should be a thick batter. Turn dough out into greased loaf pan and push into corners with wet hands or spatula. Cover lightly with parchment or dish towel and let rise in a warm area for at least 60 minutes.

Step 3:

Bake loaf for 60 minutes, turning pan after 40 minutes, bread is done when top is brown and edges are coming away from pan. Let cool in pan for 30 minutes before cooling on wire rack.

Tips and Ideas:

Slice when ready to eat, served with room temperature butter or hard cheese. Slices are excellent when toasted until crispy and topped with salted butter

This recipe is a great brunch staple, served with a soft-cooked egg or a mild brie.

Makes great hors d'oeuvres when sliced thinly, toasted and topped with cream cheese and lox.