Dill is the perfect complement for carrots. Try serving this bread warm with our creamy carrot soup.
Ready In: 1 hr 15 mins
Prep: 30 mins
Cook: 45 mins
Yields: 2 loaves
- 1/2 c warm water
- 2 t sugar
- 2 packages of yeast
- 1/4 c of olive oil
- 1/4 c onion (finely chopped)
- 2 c Stonyfield Organic Low Fat Plain Yogurt
- 2 t salt
- 2 eggs
- 4 T dill (chopped)
- 6 c all-purpose flour
- 1 egg white
- 1 T water
- 1 T dill weed
Place warm water, sugar and yeast in the bowl of your mixer.
Allow yeast to foam, or 'bloom' for 8 to 10 minutes.
Sauté onion in olive oil, once onions have softened and become translucent, remove from heat and reserve.
Using a mixer and dough hook, add yogurt, onions, eggs, salt, and dill to the yeast mixture, and mix until well combined.
Slowly add the flour (one cup at a time) to the mixer.
Continue to mix until the dough pulls away from the side of the bowl.
Turn dough out, and knead by hand for 10 minutes.
Divide dough into two pieces and place into two loaf pans.
Cover with plastic wrap, and allow loaves to rise for two hours before baking.
Preheat oven to 350°.
Prepare a glaze by combining egg white and water.
Brush loaves with glaze before baking and sprinkle with dill weed or dill seeds.
Bake 45 minutes until loaves are golden brown.
Yields 2 loaves, 12 slices each