Dilled Buttermilk Bread

Dilled Buttermilk Bread


Makes 12 or 16 servings


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
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


  1. Measuring carefully, place all ingredients in bread machine pan in order specified by owner's manual.
  2. 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.

Nutritional Information

Serving Size: 1 slice
Calories 149
Calories from Fat 13 %
Total Fat 2 g
Saturated Fat 1 g
Cholesterol 21 mg
Carbohydrate 27 g
Fiber 1 g
Protein 5 g
Sodium 221 mg

Dietary Exchange

Starch 2

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