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Dill Bread


  • 3 1⁄2 C bread flour
  • 1 Tbsp soft butter or vegetable oil
  • 1 Tbsp fresh dill weed
  • 1 1⁄2 tsp dried onion
  • 1 1⁄2 tsp honey (or sugar)
  • 1 1⁄4 tsp salt
  • 2 tsp active dry yeast
  • 1 C + 3 Tbsp water


In a large bowl, combine 1 1⁄2 cups flour, butter, salt, dill weed, minced onion, honey, salt, yeast, and water.

Beat 3 minutes at medium speed.

Stir in additional flour until dough forms a ball.

Knead on a floured surface for 3 to 5 minutes, adding additional flour if necessary.

Cover and let rise in a greased bowl in a warm place until doubled in size, about 50 minutes.

Press dough down and fold it over a few times.

Grease an 8 1⁄2-by 4-inch loaf pan.

Shape dough to fit the pan and place it in the pan.

Cover and let rise 45 minutes.

Heat oven to 375°.

Bake the bread 35 minutes, or until it sounds hollow when tapped.

Brushing melted butter on the outside will soften the crust. Cool on a wire rack.



Here are some of Alethia’s favorite ways to use herbs:
• Combine fresh spearmint and peppermint to make tea (sweeten with honey, of course)
• Combine fresh dill and parsley with sour cream, onion, and salt for a tasty dip
• Add fresh chopped parsley to homemade soup just before serving; fresh parsley is also good in potato salad and coleslaw
• Use chopped fresh basil to season a salad of halved cherry tomatoes and small cubes of mozzarella cheese.

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