- 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.