Dilly Bread (rachor)

  • on August 28, 2010
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Ingrients & Directions


2 c Chopped onions
1/2 c Water
3 c Warm water
1/4 c Sweetener
2 tb Yeast
1 tb Salt
3 tb Oil
1/3 c Nutritional yeast
3 tb Dry dill weed
3 c White flour
7 c Wholewheat flour

Cook onions in 1/2 c water. Combine sweetener, yeast & warm water &
let stand till it foams. Add 4 c flour to the yeast mixture. Stir
vigorously for 1 minute. Stir in all remaining ingredients except the
flour. After this is well mixed, beat in the rest of the flour a
little at a time until you have the correct consistency. Cover & let
rise till doubled.

Punch down dough, knead & form into loaves. Place into 3 oiled loaf
pans. Let rise again till almost doubled. Bake at 350F for 35 to 40
minutes.

JoAnn Rachor, “Of these Ye May Freely Eat”

Yields
3 Loaves

Article Categories:
Breads

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