Dilled Yeast Bread
Why I Love This Recipe
I learned to make bread from my mother when I was very young because we "kneaded" to make our own bread. Sometimes we didn't have the same ingredients as the last time, so we evolved the recipe. Not long after leaving home, I got a job as Breakfast/Lunch Chef and my job included making Breads/Rolls/Deserts.
I won't go into details and tips just yet...this is a basic recipe for a delicious bread/roll that most anybody can make.
Sometimes people tend to make it look so intense you don't feel comfortable even trying it. Don't worry, if it doesn't come out very well the first few times, the birds, squirrels, or the family dog will love it just the same.
Ingredients You'll Need
1 1/2 Cup lukewarm Water (105-110 deg.)
1 Egg beaten well
1/4 Cup Half/Half or Milk
1 Tsp. Sea Salt or other
1 1/2 Tbs. Sugar
1 Tbs. Dill Weed
3 Tbs. Olive Oil or other
1 Package Active Dry Yeast
4 Cups Bread or All Purpose Flour
Take your mixing bowl a fill it with hot tap water, then drain.(this is to warm the bowl)
Add 1 1/2 Cups warm water (105-110 deg)
Add Sugar and Salt and stir.
Add Package of Dry Yeast and stir until dissolved.
Let stand in a warm area to proof (Proofing is just that...you want proof that the yeast is active. Let it sit for 10 mins to see if foaming up)
If little or no action from yeast, you need new yeast.
in another bowl with beaten Egg, add Olive Oil, Half and Half(or milk) and Dill Weed. Make sure these ingredients are close to room temp or it will affect the yeast.