2 Reviews
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katejudy311 on 1.30.2012
This bread is very tasty; the dill and onion compliment each other perfectly. I used half of it to make delicious croutons. In fact, I would make this bread JUST to make croutons. I only needed 2 cups of flour. I used bread flour and added some vital wheat gluten to it as well.
milkwithknives on 11.23.2010
Okay, did it on Sunday! This is spectacular bread. I’ll just get that out of the way up front. I took my mom a piece and she ate the whole thing even though we were on our way to lunch, and my husband has asked me to cut him pieces several times. It rose like an explosion up over the rim of the pan, and is so soft and tender inside that it just FEELS good to chew. The flavors of the onion and dill are perfect and don’t overwhelm, and I’ll definitely be keeping this recipe.
The only thing was that my dough was extremely wet and sticky. I use a scale so I don’t think I measured wrong, but after I added enough extra flour to make it manageable it was perfectly fine.
Thanks for a wonderful recipe.
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Mandy's Recipe Box on 11.8.2010
I’m sorry if I confused you. I used my kitchen aid mixer so it did the work for me. It is not a batter bread.
milkwithknives on 11.4.2010
Making it! I love onion bread and I love dill bread, but have never thought to combine them. As I was quite entertained to find three rogue dill sprouts in my backyard last weekend (from a potted dill on the patio), it seems like this is the perfect opportunity to try this recipe. Just to be clear, is this a batter bread? No kneading required? Or have I misunderstood your instructions? I’m sure it will work out fine, I just didn’t want to bungle it on my first try. Thanks for the recipe, and for the gorgeous photo that drew me in.