Dilly Wheat Bread

I made this for gifting, because a friend had a busy working weekend for Valentine's Day. She (and the family) loved everything! YAY!

Dilly Wheat Bread

1 1/4 c. warm water
1 pkt. dry active yeast
2 T. butter, softened
2 1/4 c. flour
1 2/3 c. wheat flour
2 T. dry milk
1 1/4 t. salt
1 1/2 t. dried dill weed

Place all ingredients into bread machine pan in the order recommended by the manufacturer. Select "basic white" cycle.


The top of the loaf came out a little poofy, but it was well-received. No complaints!


Here is the homemade section of the deli gift pack; I also bought croissants and Italian bread to send along.






If you want the "by hand" directions, you'll have to look them up, because I'm too tired to post it right now. Just select "bread" from the index, and look for the "by hand" instructions on another recipe. Should be fairly adaptable. As my dad would say: "You're smart enough--figure it out yourself!"

Old World Rye Bread

Original recipe from Betty Crocker's Best Bread Machine Cookbook. This bread had a really fine texture to it, mostly because of the buttermilk, I think. Very, very good bread.

Old World Rye Bread

1 pkt. quick active dry yeast
2/3 c. warm water
2 T. canola oil (or vegetable oil)
2/3 c. buttermilk
2 1/4 c. white flour
1 c. rye flour (I use Hodgson Mill whole grain rye four)
1/3 c. dry potato flakes*
2 T. brown sugar
1 1/4 t. salt

NOTE: to make this in the bread machine, add all ingredients in the order that the manufacturer recommends. Use "dough only" cycle. Then proceed to the shaping and baking instructions below at #7.

By hand instructions:

1. In a large mixing bowl, mix the yeast packet and warm water with 1/4 cup of white flour; allow it to rest for about 5 to 10 minutes.
2. In a separate bowl, blend the buttermilk, oil, and salt.
3. Mix the flours, potato flakes, and brown sugar into the yeast mixture.
4. Add the wet ingredients; knead in bowl to form a dough.
5. Gather dough and turn out onto a floured surface. Knead the dough for about 10 minutes.
6. Allow it to rise, covered, in a warm place for about 60 minutes.
7. Grease a large cookie sheet. Punch down dough and roll it into a long rope. Curl into a coil shape and tuck end underneath. Cover and let rise again for 30 to 45 minutes, or until doubled in size.
8. Heat oven to 400˚; brush top of loaf with melted butter.
9. Bake at 400˚ for 24-28 minutes, until crust is golden brown and loaf sounds hollow when tapped.




*Potato flake varieties:
Betty Crocker Potato Buds
Idaho Spuds
Pillsbury Idaho Mashed Potatoes
Idahoan