Tuesday, April 5, 2011

Dilly Onion Bread

Doesn't it just sound springy?  Dilly Onion Bread.  It's sweet without being sickeningly so and oniony without making you worry about your breath.  And the butter makes it oh-so-moist.  A delicate bread, but so easy to make.  No yeast, no rising, no kneading.  My kind of bread!

Had I done a better, more uniform job of cutting in my butter, I think my bread would be less likely to fall apart.  Ah, the perils of baking without a pastry cutter.

You could deliver one of these cute little loaves to a friend with a packet of flower seeds and the recipe card.  Or a bunch of daffodils.

Dilly Onion Bread
2 c all-purpose flour
1 c whole wheat flour
1/2 c plus 2 Tbsp sugar
1 1/2 Tbsp baking powder
2/3 c unsalted butter
1 c milk
4 eggs
2 tsp dried minced onion
5 tsp dill seed

In a large bowl, combine the flours, sugar and baking powder; mix well.  Cut in the butter.  In another bowl, blend together the milk, eggs, dried onion and dill seed.  Pour into the flour mixture and stir until well combined.
Pour into 4 6" foil loaf pans coated with cooking spray.  Bake at 350 for 30 minutes or until a knife inserted in the middle comes out clean.

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