Dilly Bread

1. Dissolve the yeast in the warm water in a large bowl. Then stir in everything else except the flour. Mix well. Then slowly add the flour, beating after each addition. After all the flour is added and stirred in, you may need to knead the dough with your hands to finish mixing the flour in. If it still looks too dry, or you’re having a hard time mixing in all the flour, like I did, just add a little more warm water, just a little bit.

2. Cover the bowl with a damp cloth, and let the dough rise in a warm place for 1 hour.

3. Punch dough down and shape into 12 rolls or 1 loaf. Since I did rolls, I just covered my hands in a generous amount of flour and then grabbed a small chunk of the dough to form a roll, and then sprinkled flour on it so it didn’t stick to my fingers. Make sure it doesn’t stick to your hands, or else you’re going to end up with a roll with a weird looking mohawk. Haha.

4. Grease a baking sheet for the rolls or a 5×9 inch loaf pan for the bread. Place the dough in the sheet or pan, cover with the damp cloth, and let the rolls rise again until light, about 30-40 minutes (but don’t punch them down this time).

5. While the dough is rising, preheat the oven to 350 F. Bake until golden brown, 14-16 minutes for the rolls or about 45 minutes for the loaf. Remove them from the oven and brush the loaf/rolls with melted butter, and sprinkle a little bit of dill into the butter before brushing them.