Homemade Dill Bread
- 1 pkg active dry yeast
- 1/4 C warm water
- 1 C sour cream
- 2 T buttermilk
- 2 T honey
- 2 T shallots, minced
- 1 T butter
- 3 T dried dill weed
- 1 t baking soda
- 1 egg, slightly beaten
- 2 1/2 C all purpose flour
In a bowl, combine the sour cream, buttermilk, honey, shallots, dill weed, soda and egg and mix well.
Pour contents into a saucepan and add the butter. Heat over low just until the butter melts, remove from heat, and add the yeast.
Stir to incorporate and gradually add the flour to form a stiff dough. Turn out onto lightly floured board and knead for 5 - 10 minutes.
Place in a large, well oiled bowl and let rise until doubled, about an hour, covered.
Punch down and place into an oiled loaf pan of your choice. I used a round one. Let rise again until doubled, about 45 minutes.
Preheat oven to 350 degrees. Bake for 40-50 minutes, and serve hot with lots of butter!