Very tasty bread, first loaf was slightly dry due to accidental use of unbleached ap flour, 2nd was better.
We will try #2 again to see if that is perfect or not.
Ok, this has become one of my favorite breads of all time. I love it on french toast, warmed in a skillet, etc.
A bit crumbly for use as heavy duty sandwich bread but still it does it's best to fill that bill when called upon to do so.
Picture below mealmaster recipe.
Fresh dill looks better, dry dill and more of it improves taste in some situations, and not so much in others. If the bread will be eaten alone the recipe is a good amount of dry dill. If however it will interact with anything moist the extra dill can be a big boon.
MMMMM----- Recipe via Meal-Master (tm)
Title: dill buttermilk bread
Yields: 1 loaf
Cooktime: 55 minutes
Preparation Time: 1/2 hour
3 c flour, unbleached, all purpose
4 ts baking powder
2 tb sugar
1/4 c dill, fresh (optional)
1 tb dill, dry
1 1/2 ts baking soda
1/2 ts salt
1 ts pepper, black, fine grind
2 c buttermilk, warmed
1 tb butter, melted into buttermilk
* preheat roaster-oven to 340 F. (used thermometer in oven)
* Combine flour, baking powder, sugar, dill, baking soda, salt and
pepper in a bowl.
* Add buttermilk a little at a time until a soft dough forms.
* Turn into a greased 9 inch by 5 inch (2 litre) loaf pan.
* Bake for 55 minutes or until loaf is golden brown.
* Serve warm; reheat when needed.
Rating: 5/5 stars
Source: my head, internet
* lower sugar
* increase pepper
* change flour to unbleached ap
* add small amount of oil (butter melted into warmed burttermilk)
* warm buttermilk to help moisturize the heavier flour
* optional fresh dill
* increase dry dill from 2ts
* add 1/2c buttermilk (2c total)
* bake a bit longer at a slightly lower temp
* bake in roaster oven
* recipezaar #636 By: Jacques Lorrain Aug 17, 1999
* accidentally used unbleached and love the effect but needs a bit
* nice taste
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