Fresh dill bread from The Bread Lover's Bread Machine Cookbook: A Master Baker's 300 Favorite Recipes For Perfect-Every-Time Bread - From Every Kind of Machine (page 305) by Beth Hensperger

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sayeater on September 29, 2024

    I loved the scent and flavor of this bread although I would say it's more onion than dill. Needs a LOT more dill to be dill bread, couldn't even see any dill in finished bread. The crumb was tighter than I normally like but it has stayed moist even on day 2 (will be gone by end of it though LOL). I'd probably make again tripling the dill and see what happens.

  • Skamper on November 22, 2023

    A delicious loaf. I had a small bunch of dill that needed using. I used "garden vegetable" flavored spreadable cream cheese, which worked fine. Replaced 1/4 of the bread flour with white whole wheat, and added an extra teaspoon of gluten and about a tablespoon more water during kneading; it was a dry day.

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