Dill Batter Bread

Dill Batter Bread

Makes 1 loaf

 

Sourdough batter from recipe below

1 cup grated Parmesan cheese

½ cup chopped onions

2 teaspoons dill seed

 

Proof and Baking

Complete steps 1 and 2 to prepare sourdough batter.  Add cheese, onions, and dill seed to the batter and mix well.

Spoon the batter into a 4 ½ x 8 ½ inch loaf pan.

Proof, covered, at 85° for 1 to 2 hours, or until dough rises ½ inch above the edge of the pan.

Preheat oven to 350°.  Bake for 45 minutes.

Remove loaf from pan and cool on a wire rack.

 

 

 

 

Basic Sourdough Batter Bread

Makes 1 loaf

 

2 cups culture

2 tablespoons butter

½ cup milk

1 teaspoon salt

2 tablespoons sugar

3 cups white bread flour

 

Proof and Baking

Measure the culture into a large mixing bowl.  Melt the butter over moderate heat, add the milk to the butter and warm (to 75° to 85°).  Add the salt and sugar and stir until dissolved.  Add this mixture to the culture and mix well.

Add the flour, 1 cup at a time, mixing vigorously for 1 minute or so between cups.  The yield is approximately 3 ½ cups of basic sourdough batter.

Grease a 4 ½ x 8 ½ inch loaf pan if not nonstick.  Spoon batter into the prepared pan.

Proof, covered, at 85° for 1 to 2 hours, or until dough rises ½ inch above the edge of the pan.

Preheat oven to 350°.  Bake for 45 minutes.

Remove loaf from pan and cool on a wire rack.