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August 31, 2011
Buttermilk Dill Bread
Old-Fashioned Breads
Prep time:
30 minutes plus standingbaking time:
30 to 35 minutes“There was nothing better than the aroma of this wonderful bread baking in Grandmas oven.”
Ingredients
Serves 9
- 1/2 cup water
- 1 tablespoon sugar
- 1 tablespoon butter
- 11⁄2 teaspoons rapid-rise yeast (about 2⁄3 of 1⁄4-ounce packet)
- 1/2 cup buttermilk
- 1 large egg, lightly beaten
- 11⁄2 teaspoons dried dill
- 1 teaspoon salt
- 3 cups bread flour
Directions
1
Bring water to a boil in small saucepan. Remove from heat; stir in sugar and butter. When mixture is warm (110°F to 115°F), add yeast. Mix well; let stand until bubbly, about 10 minutes.
2
Combine buttermilk, egg, dill and salt in large bowl until well blended. Add yeast mixture; mix well. Add bread flour, 1⁄2 cup at a time, mixing well after each addition, until dough is no longer sticky. Knead dough until smooth and elastic, about 5 minutes, adding additional flour if dough is too sticky. Form dough into ball. Cover; let rise in warm place until double in size, about 1 hour.
3
Preheat oven to 350°F. Grease 8 x 4-inch loaf pan. Punch down dough and shape into loaf; place in prepared pan. Bake until golden, about 30 to 35 minutes.
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grandma's secret
grandma's secret
For a crisper crust on her homemade breads, Grandma would place a pan of water on the bottom rack of the oven while the bread was baking, or she would brush the top of the loaf with water. When she wanted a softer crust, she would melt some butter and brush it over the top of the loaf as soon as it came out of the oven.
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