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Dill-Onion Batter Bread

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Total Time:Prep: 15 min. + rising Bake: 30 min. + cooling

By Taste Of Home Editorial Team

Recipe by Gloria Huey, Port Allegany, Pennsylvania

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 17, 2023

Since the dough doesn’t require kneading, this is a very easy bread to make. The tender loaf has a pleasant dill flavor. I serve it with soups, salads and many entrees.

TEST KITCHEN APPROVED

Dill-Onion Batter Bread

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Yield:1 loaf (16 slices)
Prep:15 min
Cook:30 min
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Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup warm 2% milk (110° to 115°)
  • 2 tablespoons butter, softened
  • 2 tablespoons sugar
  • 1 egg
  • 2 teaspoons dill seed
  • 2 teaspoons dried minced onion
  • 1/2 teaspoon salt
  • 3 cups all-purpose flour
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Directions

  1. In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, egg, dill seed, onion, salt and 1-1/2 cups flour. Beat on medium speed for 3 minutes. Stir in remaining flour (batter will be sticky). Do not knead. Cover and let rise in a warm place until doubled, about 1 hour.
  2. Stir batter down. Spoon into a greased 9x5-in. loaf pan. Cover and let rise until nearly doubled, about 45 minutes.
  3. Bake at 350° for 30-35 minutes or until golden brown (cover loosely with foil if top browns too quickly). Cool for 10 minutes before removing from pan to a wire rack.

Nutrition Facts

1 slice: 138 calories, 3g fat (2g saturated fat), 22mg cholesterol, 115mg sodium, 24g carbohydrate (3g sugars, 1g fiber), 4g protein.
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