Walnut-Onion Herb Bread

Directions

In a small bowl, sprinkle the yeast and a pinch of sugar over the warm water. Stir to dissolve and let stand until foamy, about 10 minutes. In a large bowl, combine the milk, remaining sugar, egg, salt, oil or butter, dill and 1½ cups flour. Beat with a wisk or heavy duty mixer until smooth. Add the yeast mixture and remaining flour ½ cup at a time, beating vigorously about 2 minutes. Batter will be sticky. Cover with plastic wrap and let rise in a warm area until doubled in bulk, about 1 hour.

Sprinkle the onion and walnuts over the top of the batter and stir down, beating vigorously to evenly distribute. Turn into a well greased 3-quart casserole or souffle dish, 9-inch springform pan, or 9-inch kugel of tube mold. Cover loosley with plastic wrap and let rise in a warm area until doubled in bulk, about 30 minutes.

Preheat the oven to 375℉ (190℃). Bake in the center of the oven until the top is crusty brown, hollow when tapped and a cake tester inserted into the center comes out clean, about 45 to 50 minutes. Run a sharp knife around the sides of the pan and turn out of the pan onto a rack to cool right side up.

Variation: add 4 ounces mozzarella cheese, cut into cubes.

Notes: *For Bread machine, dump in all ingredinets and push start.

*This recipe is for making bread in a casserole dish with no kneading. To make it in a bread machine cut liquid and flour in half.