Onion-Dill Batter Bread

• 4-1/3 cups all-purpose flour
• 1/4 cup toasted wheat germ
• 1/4 cup wheat bran
• 3 tablespoons sugar
• 2 packages (1/4 ounce each) active dry yeast
• 3 teaspoons salt
• 1 cup milk
• 1 cup water
• 1 egg
• 2 tablespoons canola oil
• 2 tablespoons dried minced onion
• 1 tablespoon dill weed
• 1 teaspoon sesame seeds

1. In a large bowl, combine 2 cups flour, wheat germ, wheat bran, sugar, yeast and salt. In a small saucepan, heat milk and water to 120u0b0-130u0b0. Add to dry ingredients; beat until moistened. Add egg, oil, onion and dill; beat on low speed for 30 seconds. Beat on high for 2-1/2 minutes.
2. Stir in remaining flour; beat until smooth. Do not knead. Cover and let rise in a warm place until doubled, about 50 minutes.
3. Stir dough down. Transfer to two greased 1-1/2-qt. round baking dishes. Moisten fingers with water; pat dough evenly. Sprinkle with sesame seeds. Cover and let rise until doubled, about 20 minutes.
4. Preheat oven to 350u0b0. Bake 50-60 minutes or until golden brown. (Cover loosely with foil if top browns too quickly.) Remove from baking dishes to wire racks to cool.
5. Once cooled, loaves may be wrapped in foil and frozen up to 3 months. To use, thaw at room temperature.

flour, toasted wheat germ, bran, sugar, active dry yeast, salt, milk, water, egg, canola oil, onion, dill weed, sesame seeds

Taken from www.tasteofhome.com/recipes/onion-dill-batter-bread/ (may not work)