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  • Dill and Scallion Batter Bread

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    Dill and Scallion Batter Bread
    Cook time:
     
    by Lisa
    1 recipe
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    This fast mixed batter bread is aromatic with fresh dill and scallions. It has a soft tender texture. The herb flecked round loaf make a great accompaniment to soup. Also makes a great sandwich.

    Ingredients

    • 1 (1/4 ounce) package active dry yeast
    • 1/4 cup filtered water (105-115 degrees)
    • 2 T sugar
    • 1 cup non fat plain Greek yougart
    • 1 large egg
    • 1/4 cup chopped fresh dill
    • 1/4 cup minced scallions
    • 2 T vegetable oil
    • 1 1/4 t salt
    • 1/4 t baking soda
    • 2 upto 2 1/2 cups all-purpose unbleached flour

    Directions

    1. In a small bowl place the sugar and warm water. Sprinkle the yeast on the warm water. Stir to combine. Set aside for about 15 minutes to dissolve and bubble.
    2. Greese an 8-inch round casserole dish.
    3. Whisk together the yougart, dill, scallions, egg, oil, baking soda in the bowl of and electric mixer with the paddle better. Add in the yeast mixture and 2 cups of flour. Beat well with the paddle on medium speed for about 4 minutes, u till the dough begins to pull away from the bowl. Stir inthe remainder of the flour a little at a time untill the dough is soft and workable. It will be very sticky.
    4. Dampen your hands, gather and shape the dough into a rough ball in the mixing bowl. Transfer dough to the prepared pan, flattening it's I it covers the bottom of the pan and is realitvaly level. Cover with plastic wrap and set in a warm draft free spot to rise to about double in size. This should take about 1 1/2 hours.
    5. Preheat oven to 350 degrees.
    6. Bake 35-45 minutes untill evenly browned on top.
    7. Remove from oven and cool on wire rack.

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