A delightful twist on a classic bread recipe, featuring the aromatic flavors of dill and onion combined with the richness of buttermilk.
Combine the flour, salt, dill weed, and chopped onion in a large mixing bowl.
Ensure the onion is finely chopped to distribute evenly in the dough.
In a small bowl, dissolve the sugar in lukewarm water and sprinkle the yeast on top. Let it sit until bubbly.
Make sure the water is not too hot to avoid killing the yeast.
Mix the melted butter, egg, and buttermilk in another bowl.
Whisk the wet ingredients thoroughly for a uniform mixture.
Gradually add the wet ingredients and the yeast mixture to the dry ingredients, mixing until a dough forms.
Mix with a wooden spoon or your hands until the dough comes together.
Knead the dough on a floured surface until smooth and elastic.
Knead for about 8-10 minutes to develop the gluten.
Place the dough in a greased bowl, cover with a damp towel, and let it rise until doubled in size.
Place the bowl in a warm, draft-free area for optimal rising.
Punch down the dough, divide it into two portions, and shape into loaves. Place in greased loaf pans.
Ensure the loaves are evenly shaped for uniform baking.
Cover the pans with a towel and let the loaves rise again until doubled.
The second rise ensures a light and airy texture.
Bake the loaves in a preheated oven at 350°F for 30 minutes or until golden brown.
Tap the bottom of the loaf; it should sound hollow when done.
Remove from oven, let cool slightly, then transfer to a wire rack to cool completely.
Allow the bread to cool completely before slicing for best results.
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