Tuesday, August 12, 2008

Onion dill bread

I decided to make this bread recipe a little while ago. Dill and onion bread. It sounded interesting, so I went for it. I'm really glad I did, because it turned out awesome. It was pretty easy to make too. It started with a simple bread dough that I added dill to. After it rose, I flattened it and covered it in red onions.
Then the hard part came. Wile my eyes were burning and tearing from the onions I had to roll up the dough and knead it. Yeah, this sounds easy now, but wile I was kneading the dough, the onions were slipping out and making a general mess. But other than that, it was really easy to make. This bread got nice and brown after being in the oven, and the crust was not that hard. The bread had an almost buttery taste.

Now, I know what your thinking. I'm slacking with my blogging. I honestly don't know what it is. Well, first off, I'm lazy, and on top of that, I'm a procrastinator. But it seems that with the more free time I have, the less I do. Doesn't that seem crazy? Well, I won't have much free time for long, the school year is coming along, so that means more blogging. lol.

Onion dill bread
Adapted from the bread bible

  • 2 3/4 cup plus 1 tbs flour
  • 1/2 tbs yeast
  • 1/2 tbs salt
  • 1 cup warm water mixed with
  • 1/4 cup dry milk
  • 1/4 cup olive oil
  • 1/2 cup onion
  • 1 tbs dry dill

Combine 2 1/3 cup flour and the yeast. Then add the salt. Then stir in the water/milk and oil. Knead for 5 min adding is little remaining flour as possible. Cover with inverted bowl and let rest for 20 min.
Knead for another 5 min untill elastic.

Transfer the dough into an oiled bowl and oil the top. Cover with plastic wrap and let rise untill doubled, about 1 1/2 -2 hours.
Scrape dough onto a floured surface and press into a large rectangle. Sprinkle ontop onions. Roll up, then knead the dough.

Press into a rectangle and roll up tightly and tuck the ends in. Plate seam side down on the countertop and cover with plastic wrap. Let relax for 30 min.

Form dough into rectangle...again. Your can either roll it up tightly to form a loaf, or you can shape it into a batard.

Set on parchment lined baking sheet and cover loosly with plastic wrap. Let rise until doubled. 30 min-1 hour.

Preheat the oven to 400 degrees. Have an oven sheet on the bottom of the oven while preheating

Slash the dough and place in oven on lowest shelf. Toss 1/2 cup of ice cubs on the tray on the bottom of your oven. Close door immedietly.

Bake 30-35 min untill golden brown. Half way through baking, turn sheet around to ensure even cooking.


Hello, I'm Sally. said...

That bread sounds delish!

I've been a bit of a slacker this summer too!

Mochachocolata Rita said...

i love it when you make anything savoury hehehe

gosh...havent tried baking a bread before...i'll keep this in my overflowing to-do box ;)

Mary Coleman said...

I'm glad you're having a great summer! This bread looks so good. I cry just thinking about chopping those red onions!

liz said...

ooh, this looks like a good idea for when I have an extra bunch of dill. I never know what to do with the rest when I've made tzatziki. Enjoy the rest of your summer!

noble pig said...

You're back and this looks good by the way. I can see where the onions would be oozing everywhere! Oh well, it was worth it it sounds like.

Skippy said...

My family makes bread all the time, maybe about two years or so we haven't gotten bread from the store. It's hard work but I love it. But I never thought to try the dill and the onions. OH! And the blondies looked so good, I thought I would try them.

Psychgrad said...

I know exactly what you mean about free time and less productivity. I get most of my work done when I'm crazy busy.

Sharon said...

I go in waves with my blogging, and I'm definitely on a slacking wave now :)

I hate cutting onions because my eyes tear up so much that I think I'm going to slice my finger. Glad you didn't! The bread looks so flavorful. I've just started liking dill so I'll have to try this one!

Mrs. L said...

Still afraid of yeast but I've bookmarked this anyway for the day that I get the courage to actually learn to bake breads. I love onions so this is right up my taste bud alley.

giz said...

I've heard that the trick to not crying while cutting onion is to run them under ice cold water. I've never tried it but who knows - could be a solution. The bread does sound pretty interesting and probably worth it in the long run.

MissGinsu said...

Ugh. I *never* make bread. I feel like such a loser about it, too. I know I should just do it. It just takes a little advance planning... You're my bread-baking inspiration.

You might try using cold onions. Like, straight from the 'fridge. I find that helps a lot.

lifeinrecipes said...

Oh, I'll bet that bread would make a fantastic toasted cheese sandwich.

didally said...

I don't make bread too, except once, to try making some mini bagels.

Onion dill bread sounds good cos I love onions!

Kevin said...

That dill and onion bread looks great!