Source:Ultimate Bread by Eric Treuille & Ursula Ferrigno
Makes 6 servings.
Preparation time: 4 hours
Tips: Very moist and soft. Good dinner bread.
Swedish Dill Bread
Ingredients
Preparation
2 teaspoons dry yeast
1/3 cup water plus 2 tablespoons
3 1/2 cups unbleached flour
1 teaspoon salt
2 tablespoons chopped fresh dill
5 ounces cream cheese, at room temperature
2 small onions, roughly chopped
2 tablespoons unsalted butter, softened, extra for pan
1 whole egg, beaten
1. Sprinkle the yeast into the water in a bowl. Leave for 5 minutes; stir to dissolve. Mix flour and salt in a large bowl.
2. Make a well in the center and add the dill, cream cheese, onions, butter, egg, and dissolved yeast. Use a wooden spoon to mix all the ingredients with the flour to form a stiff, sticky dough.
3. Turn the dough out onto a lightly floured work surface. Knead the dough until silky and elastic, about 10 minutes.
4. Put the dough in a clean bowl and cover with a dish towel. Let rise until doubled in size, about 1 1/2 hours.
5. Grease a 9-inch x 5-inch x 3-inch loaf pan with butter. Punch down the dough, then let rest for 10 minutes.
6. Shape the dough for a loaf pan. Place seam side down in the prepared pan and cover with a dish towel. Proof the dough until it is 1/2-inch above the top of the pan, about 1 1/2 hours.
7. Bake at 350 F degrees in the preheated oven for 45 minutes - to 1 hour, until hollow sounding when tapped underneath. Turn out onto a wire rack to cool.
NOTES : Makes 1 ( 9x5) pan loaf
