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Dilled Buttermilk Bread
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Dilled Buttermilk Bread
Yield: Makes 12 or 16 servings
Ingredients:
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
Preparation:
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 | |
| 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 |
This recipe appears in: Yeast & Bread Machine
