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Dill Bread, 2 lb.
A very light textured bread with a hint of dill. Serve with soups, salads or as a warm loaf with dinner.
12 fl ounces (1½ cup) water, 80°F
2 tablespoons butter or margarine
4 cups bread flour
2 tablespoons sugar
1½ teaspoons salt
1½ tablespoon dill weed
2 tablespoons dry milk
2¼ teaspoons active dry yeast
2 teaspoons bread machine yeast
- Add liquid ingredients and butter to bread pan.
- Add all dry ingredients, except yeast, to bread pan. Tap pan to settle dry ingredients and then level, pushing some of them into the corners. Lock pan into bread maker.
- Make an indentation in center of dry ingredients fill with yeast.
- Select desired setting. Program timer, if necessary. Turn bread maker on. When bread is done, turn breadmaker off and, using oven mitts, unlock and remove the bread pan. Shake bread out of pan and cool on rack before slicing.