Dill Poppy Seed Bread

Speckled with dill and poppy seeds and with a hint of garlic and pepper this bread will kick your weekday sandwiches up a notch! Serve it with dinner, make it into the most spectacular grilled cheese or just eat it plain. Whatever you choose to do with it you will love stepping away from your plain 'ole white or wheat bread for a change.

Form into a round...

...or a loaf

....or both! 

Either way you will love it!

Recipe:

14 oz. warm water

1/2 oz. active dry yeast

pinch of sugar

1 lb. 8 oz. bread flour

1 oz. sugar

1.2 oz. powdered milk

1/2 oz. salt

1.2 oz. butter, melted

2 1/2 T. poppy seeds

1 T. dry parsley

1 T. dry dill

1 t. black pepper

1 t. garlic powder

Mix water, yeast and a pinch of sugar and set aside. Allow to bubble (about 5 minutes)

Sift together flour, sugar, powd. milk, and salt. Pour into mixer with a dough hook attached. Add the bubbly yeast mixture, the melted butter and all the spices/seasonings. 

Mix with dough hook on medium speed for 8-10 minutes until the dough is easy to handle (not too sticky) and is soft, smooth and elastic. 

Cover bowl with clean towel and allow to rise for 35-45 minutes. Split dough into 2 equal pieces. Form both pieces into loaves and place in greased loaf pans. Or, if you prefer rounds, form each piece into 2 rounds and place the rounds on parchment paper lined baking sheets that are dusted with cornmeal. 

Preheat oven to 400º F. Place pans on preheating oven, cover with clean towel and allow dough to double in size (another 35-45 minutes). 

Brush tops of dough with egg wash (beaten egg + a little water). Bake for 20-30 minutes or until tops are golden brown. Remove from pans and cool on cooling rack.