Dilled Buttermilk Bread
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Dilled Buttermilk Bread
YIELD Makes 12 or 16 servings
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INGREDIENTS
| 1-1/2-Pound Loaf | |
| 1/2 | cup water |
| 1 | egg, lightly beaten |
| 1/2 | cup buttermilk |
| 1 | tablespoon butter, softened |
| 1 | teaspoon salt |
| 3 | cups bread flour |
| 1 | tablespoon sugar |
| 1‑1/2 | teaspoons dried dill weed |
| 1‑1/2 | teaspoons rapid-rise active dry yeast |
| 2-Pound loaf | |
| 3/4 | cup water |
| 1 | egg, lightly beaten |
| 3/4 | cup buttermilk |
| 1‑1/2 | tablespoons butter, softened |
| 1‑1/2 | teaspoons salt |
| 4 | cups bread flour |
| 2 | tablespoons sugar |
| 2 | teaspoons dried dill weed |
| 2 | teaspoons rapid-rise active dry yeast |
PREPARATION:
- Measuring carefully, place all ingredients in bread machine pan in order specified by owner's manual.
- Program basic cycle and desired crust setting; press start. (Do not use delay cycle.) Remove baked bread from pan; cool on wire rack.
Serving Suggestion
Serve with a flavored butter. To make, combine 1/2 cup softened butter, 1 tablespoon chopped fresh parsley and 1 tablespoon chopped red bell pepper in a small bowl.
This recipe appears in:
Yeast & Bread Machine
NUTRITIONAL INFORMATION:
| Serving Size: | 1 slice |
| Fiber | 1 g |
| Carbohydrate | 27 g |
| Cholesterol | 21 mg |
| Saturated Fat | 1 g |
| Total Fat | 2 g |
| Calories from Fat | 13 % |
| Calories | 149 |
| Protein | 5 g |
| Sodium | 221 mg |
DIETARY EXCHANGE:
| Starch | 2 |
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