Thursday, July 11, 2013

Dill Pull-A-Part Bread

There is something about dill bread that is just so warm and comforting. Same is true about monkey bread. Combing the two couldn't have been a better idea.

This makes a mini loaf or larger ramekin sized amount. Double it for a full loaf pan and just adjust the timing accordingly. (Just add 5-15 minutes to the cook time, until it gets the golden brown top)

Dill Pull-A-Part Bread
Adapted from BlueEyedBaker

2 1/4 flour
1 1/2 tsp instant yeast
1 tsp sugar
1/4 tsp salt
1 tbsp dill
2/3 cup lukewarm milk
1 egg
1 tbsp melted butter

Dill butter:
2 tbsp butter, melted
1 tbsp dill

1 tbsp butter, melted for brushing.

In a stand mixer, mix the flour, yeast, sugar, salt, and dill.

Turn to 2 and add egg, milk, and butter.

Mix well. If too dry, add a splash or two of milk. Too wet, add a tbsp of flour at a time.

Knead in machine for a 2 minutes

Remove from mixer bowl, spray bowl with oil, and place dough back in. Cover with a towel and let rise 45 minutes.

Combine butter and dill.

Punch down dough.

Roll into ping pong sized balls. Dip in dill butter and place into loaf pan.

Cover with plastic wrap and let sit 30 minutes.

Meanwhile preheat to 375.

Cook for 20-25 minutes, until golden brown. Remove from oven and brush with butter.

Let cool a few minutes and dive in!

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