I don’t think I ever made a bread dough that looked as pretty as this one. The little flecks of green and bits of purple. Don’t you agree? I’m sure you do.
Dill and Red Onion Bread
Yield 1 loaf
- 2 teaspoons instant yeast
- Scant 1/3 cup (100ml) water
- 3 ¾ to 4 cups (500g) bread or all-purpose flour
- 1 teaspoon salt
- 2 Tbs chopped fresh dill
- 2/3 cup (150g) sour cream, at room tº
- 1 medium red onion, chopped
- 2 Tbs (30g) unsalted butter, at room tº
- 1 egg, lightly beaten
- Put flour in bowl of stand mixer or large bowl if mixing by hand.
- Make a well in the center and add the water, yeast, dill, sour cream, onion, butter and egg.
- Start mixing with wooden spoon or dough hook and immediately add the salt.
- Mix on low speed until the dough comes together, about 2 minutes, then continue beating on medium speed for another 8 minutes, until the dough is smooth and elastic. If making by hand, turn the sticky dough onto a floured surface and knead for 10 minutes, until smooth and elastic.
- Put dough in a clean bowl, cover with a clean towel and let rise until doubled in volume, about 1 ½ hours.
- Butter and coat the bottom of a loaf pan with cornmeal.