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Walnut-Onion Herb Bread


A tender and delicious bread that tastes wonderful with a tasty pasta dish.













Trans-fat Free, Good source of fiber


1 ¼ tablespoon yeast, active dry
2 tablespoons sugar
1 cup water
warm (105-115)
1 cup milk
warm (105-115)
1 each eggs
2 teaspoons salt
2 tablespoons vegetable oil
walnut, or unsalted butter
¼ cup dill weed
fresh, chopped OR 1 1/2 tb dried
4 ½ cups all-purpose flour
cup onions
cup walnuts
chopped coarsely


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 163g (5.7 oz)
Amount per Serving
Calories 39226% of calories from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 26mg 9%
Sodium 614mg 26%
Total Carbohydrate 20g 20%
Dietary Fiber 3g 12%
Sugars g
Protein 25g
Vitamin A 2% Vitamin C 1%
Calcium 6% Iron 22%
* based on a 2,000 calorie diet How is this calculated?


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