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GRAND CHAMPION DILL BREAD




Source of Recipe


Internet


Recipe Introduction


Grand Champion Dill Bread
(source: Better Homes & Gardens Baking Ideas magazine - 1979/80)


List of Ingredients





1 package active dry yeast
¼ cup warm water
1 cup dairy sour cream
1 beaten egg
1 tablespoon butter, softened
1 small onion, finely chopped
2 tablespoons sugar
1 tablespoon dillseed
1 tablespoon dried dillweed
1 teaspoon salt
2-3/4 to 3 cups unbleached all-purpose or bread flour
1 beaten egg yolk



Recipe




In a large mixing bowl sprinkle yeast over warm water. Stir in sour cream, beaten egg, butter, onion, sugar, dillseed, dillweed, salt, and 1 cup flour. Beat with spoon until well blended. Stir in as much of the remaining flour as you can with a spoon. Turn out onto lightly floured surface; knead in enough of the remaining flour to make a moderately stiff dough. Continue kneading until smooth and elastic (about 10 minutes). Place in greased bowl, turning once to grease the top. Let rise until doubled (1-1/4 to 1-1/2 hours). Punch down; divide in thirds. Cover; let rest 10 minutes. Roll each third to an 18-inch rope. Place on greased baking sheet; braid. Pinch ends and tuck under slightly to prevent braid from coming loose. Cover; let rise till nearly double, 30 minutes. Combine egg yolk and 2 teaspoons water; brush on top of loaf. Bake in 350° F. oven for 35 to 40 minutes. Makes 1 loaf.