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Dilly of a Batter Bread

A casserole bread with the popular flavor combination of onion and dill with a surprise ingredient - yogurt, which gives a unique flavor.

This recipe makes 1 round loaf
Bread Flour3+1/4 cups
Active Dry Yeast4+1/2 tsp
Sugar2 TBSP
Salt1 tsp
Instant minced onion1 TBSP
Dill seed2 tsp
Plain yogurt1 cup (8 oz.)
Water1/2 cup
Shortening2 TBSP

In large mixer bowl, combine 1+1/2 cups flour, yeast, sugar, salt, minced onion and dill seed; mix well. In saucepan, combine yogurt and water; add shortening and heat to 120-130°F (shortening does not need to melt). Add warm liquid mixture and egg to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in remaining flour to make a stiff batter. Spoon into greased 2-quart casserole. Cover; let rise in warm place until light and doubled, about 1 hour. Bake at 375°F for 35 to 40 minutes until golden brown. Brush with butter if desired. Remove from pan; serve warm or cold.



You can substitute Instant (fast-rising) in place of Active Dry Yeast in batter/no knead recipes. When using Instant Yeast, expect your batter/dough to rise faster - about 50% faster. Adjust your rise times accordingly.  Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.


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