Dill Onion Yogurt Bread is made in your breamaker and this delicous combination produces a savoury herb loaf that is perfect for sandwiches, with cheese and to serve alongside soup.
I am so pleased that I found the time to take part in Random Recipes this month. I love homemade bread and although I don’t have a problem making it, somehow I don’t get round to doing it very often.
But as Dom at Belleau Kitchen has challenged us to a Random bread making challenge, it was the perfect opporutunity to try something different.
First take your Bread books, there were eight, then choose one at Random. It’s the 5th of May (might not be by the time this is posted but that is the day of the ‘Random choosing’) so pick number 5.
I was really impressed with the even texture of this bread, the dill and onion had spread through the dough beautifully and it had baked to a golden crust. The recipes suggests that the loaf is good for sandwiches and I can see why. It is lovely and soft and the savoury taste of herb and onion would add to the flavour of the filling. When I had tea at The Dorchester (highly recommended) one of the sandwiches was chicken served on basil bread and it was divine. I may try making some of that myself using this recipe.
The loaf is very tasty indeed and the herb and onion is not overpowering. I’m looking forward to having some tomorrow with the leek and potato soup I made.
Dill Onion Yogurt Bread
- 20 ml 4fl oz water
- 185 ml 6fl oz natural yogurt
- 3 tbsp butter
- 1 1/2 tbsp sugar
- 1 tbsp dried dill weed
- 1 tbsp dried onion flakes I sauted a finely chopped onion in butter instead
- 1 tsp salt
- 425 g 15oz strong white flour
- 2 1/4 tsp fast action yeast
- Put all the ingredients into the bread pan of your machine in the order suggested by your machine I structions. Set for white bread, medium crust. Press start.
- Note: as long as you keep the salt and yeast separate when you add them to the pan I find the order doesn’t matter.