Dill-Onion Batter Bread
- 1 package (1/4 ounce) active dry yeast
- 1/4 cup warm water (110u0b0 to 115u0b0)
- 1 cup warm 2% milk (110u0b0 to 115u0b0)
- 2 tablespoons butter, softened
- 2 tablespoons sugar
- 1 egg
- 2 teaspoons dill seed
- 2 teaspoons dried minced onion
- 1/2 teaspoon salt
- 3 cups all-purpose flour
- In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, egg, dill seed, onion, salt and 1-1/2 cups flour. Beat on medium speed for 3 minutes. Stir in remaining flour (batter will be sticky). Do not knead. Cover and let rise in a warm place until doubled, about 1 hour.
- Stir batter down. Spoon into a greased 9x5-in. loaf pan. Cover and let rise until nearly doubled, about 45 minutes.
- Bake at 350u0b0 for 30-35 minutes or until golden brown (cover loosely with foil if top browns too quickly). Cool for 10 minutes before removing from pan to a wire rack.
active dry yeast, warm water, milk, butter, sugar, egg, dill, onion, salt, allpurpose
Taken from www.tasteofhome.com/recipes/dill-onion-batter-bread/ (may not work)