3/4 cup warm water (105º to 115ºF)
2 packages Fleischmann's® Active Dry Yeast
3/4 cup warm milk (105º to 115ºF)
1/4 cup butter or margarine, softened
3 tablespoons sugar
2 tablespoons instant toasted onions
1 tablespoon dill weed
1 tablespoon poppy seeds
1 teaspoon salt
4 cups all-purpose flour
Servings: 12
1. Place water in large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in milk, butter, sugar, onions, dill weed, poppy seeds, salt and flour to make very stiff batter. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
2. Stir for 1 minute. Spoon into greased 9- × 5-inch loaf pan. Cover with greased plastic wrap; let rise in warm, draft-free place until doubled in size, about 30 minutes.
3. Bake at 375ºF for 35 to 40 minutes or until done. Remove from pan; cool on wire rack.
Yield: 1 Loaf
2 packages Fleischmann's® Active Dry Yeast
3/4 cup warm milk (105º to 115ºF)
1/4 cup butter or margarine, softened
3 tablespoons sugar
2 tablespoons instant toasted onions
1 tablespoon dill weed
1 tablespoon poppy seeds
1 teaspoon salt
4 cups all-purpose flour
Servings: 12
1. Place water in large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in milk, butter, sugar, onions, dill weed, poppy seeds, salt and flour to make very stiff batter. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
2. Stir for 1 minute. Spoon into greased 9- × 5-inch loaf pan. Cover with greased plastic wrap; let rise in warm, draft-free place until doubled in size, about 30 minutes.
3. Bake at 375ºF for 35 to 40 minutes or until done. Remove from pan; cool on wire rack.
Yield: 1 Loaf
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