6” Dill Bread Round

This recipe uses Midtown Mix Mini Bread Mix, found in our Mini Dill Bread Kit. Be sure to check out the other recipes that use this base as well! You can also make this recipe by using half of a container of Midtown Mix Bread Mix Two.

You provide:

Supplies & Equipment:

• Whisk and medium mixing bowl

Ingredients:

• 1/3 cup 110°F degree water

• 3/4 cup greek yogurt, room temperature. Could substitute sour cream or cottage cheese that has been blended until smooth

• 2 tbs butter, melted

• 1 egg, room temperature

• Included Dill Onion Mix (1 tablespoon dried dill weed, 1/2 tablespoon dried, minced onion)

Preparation:

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

Step 1:

Add water, yogurt, butter and egg to bowl and whisk together. Add Dill Spice Mix and incorporate fully.

Step 2:

Add Midtown Mix Mini Bread Mix Two or HALF a jar of a full size Midtown Mix Bread Mix Two to bowl with liquids and stir until well combined, consistency should be of a thick batter. Turn dough out into pan greased with oil or butter and push into edges with wet hands or spatula. Cover lightly with a clean, dry dish towel and let rise in a warm area for 30-60 minutes (longer if wet ingredients were cold).

Step 3:

Bake loaf for 45 minutes. Bread is done when top is brown and edges are coming away from pan. Let cool in pan for 30 minutes before turning out to cool fully on wire rack.

Tips and Ideas:

Slice when ready to eat.

Serve as is or toasted 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.