Dill Bread (west Bend)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | 1/2 pound | ||
INGREDIENTS
| 9 | oz | Water, 90-100 degrees F 1 |
| cup plus 2 tablespoons | ||
| 3 | c | Bread Flour |
| 2 | T | Sugar |
| 1 1/2 | t | Salt |
| 1 | T | Dill Weed |
| 1 1/2 | T | Dry Milk |
| 2 | T | Butter or Margarine |
| 2 | t | Active Dry Yeast |
INSTRUCTIONS
This is my first post to the list. The following recipe for Dill Bread is from the cookbook for the West Bend Homestyle Bread Machine but works well in all types of machines. I am not a fan of dill but this bread is yummy and the dill is not overpowering. Add lukewarm water to bread pan Add dry ingredients, except yeast to pan. Tap pan to settle ingredients, then level ingredients, pushing some of the mixture into the corners. Place butter into corners of pan. Make a well in center of dry ingredients; add yeast and lock pan into bread maker. Program for basic and desired crust color and start bread maker. When done, turn off and remove bread from pan and cool on rack before slicing. Posted to Digest bread-bakers.v097.n024 by "Linda S. Fallert" <lsf@adnc.com> on Mar 16, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1828
Calories From Fat: 267
Total Fat: 30.7g
Cholesterol: 5.2mg
Sodium: 3696.5mg
Potassium: 629.4mg
Carbohydrates: 329.6g
Fiber: 12.4g
Sugar: 27.6g
Protein: 53.9g