Imagine sinking your teeth into a warm, aromatic bread that transforms an ordinary meal into an extraordinary culinary experience. Drew's Onion Dill Bread is not just another bread recipe—it's a sensory journey that combines the sharp, tangy notes of fresh dill with the sweet, caramelized essence of onions. Whether you're a seasoned baker or a curious kitchen novice, this recipe promises to elevate your bread-making skills and tantalize your taste buds with its irresistible combination of flavors and textures.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 packet active dry yeast
- 1 cup warm water
- 1/4 cup chopped onion
- 2 tablespoons fresh dill
- 2 tablespoons olive oil
Instructions
- In a large mixing bowl, combine the warm water (around 110°F) with the active dry yeast. Let the mixture sit for 5-7 minutes until it becomes frothy and activated.
- Add sugar, salt, olive oil, chopped onions, and fresh dill to the yeast mixture. Stir thoroughly to combine all ingredients.
- Gradually incorporate the all-purpose flour into the wet ingredients, mixing with a wooden spoon or stand mixer until a soft, slightly sticky dough forms.
- Transfer the dough onto a lightly floured surface and knead for 8-10 minutes until the dough becomes smooth and elastic. The dough should spring back when gently pressed.
- Place the kneaded dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm, draft-free area for approximately 1 hour or until the dough has doubled in size.
- Punch down the risen dough and shape it into a loaf. Transfer to a greased 9x5 inch loaf pan.
- Cover the loaf and let it rise again for 30-45 minutes until it has noticeably increased in volume.
- Preheat the oven to 375°F (190°C) during the final rising period.
- Optional: Brush the top of the loaf with an egg wash or olive oil for a golden, shiny crust.
- Bake in the preheated oven for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips
- Yeast Activation is Key: Ensure your water is precisely warm (around 110°F) to activate the yeast without killing it. A frothy mixture means your yeast is alive and ready to work its magic.
- Knead with Confidence: Don't be afraid to put some muscle into kneading. A well-kneaded dough develops gluten, giving your bread its perfect texture and structure.
- Rising Environment Matters: Find a warm, draft-free spot in your kitchen for dough rising. A turned-off oven with the light on or near a warm appliance works perfectly.
- Fresh Ingredients Make a Difference: Use fresh dill and recently chopped onions to maximize flavor complexity.
- Golden Crust Hack: For a professional bakery-style finish, brush the loaf with an egg wash or olive oil before baking to achieve that gorgeous, glossy golden-brown crust.
- Cooling is Crucial: Allow the bread to cool completely before slicing to help it set and prevent a gummy texture.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 22g
Protein: 3g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
