Dilly Onion Bread

One day when I was in graduate school, this was around 1966, a package from my sister arrived in the mail. Inside was a loaf of fresh-baked (or it had been fresh baked, just before its trip from San Francisco CA to Watertown MA) bread and the original of this recipe.

I don't make this often, mostly because the original recipe usually came out too crumbly to make good sandwiches. I have modified the mixing method and got a much less crumbly bread. It's very tasty, though. It's at its best warm from the oven (and of course, what bread isn't?) or toasted with butter, or good for turkey, bologna, or tuna sandwiches.

I entered this in the New Gloucester (Maine) Fair bake-off in 2011 and took first place in the bread division. I guess for full disclosure I have to admit it was first place in a field of two -- but I think it would have a good chance in a larger field!

Next time I make it I think I'll use less yeast -- back down to 4 tsp. Most of my bread recipes work fine with one tablespoon or one envelope of yeast. With 2 T, this rose ver quickly and mushroomed over the loaf pans.

• 2 envelopes (2T) yeast
• 1/2 C warm water
• 1/4 C sugar
• 1 1/4 C cooled scalded milk (water comes out OK, too)
• 2 large eggs, beaten
• 6-7 C sifted flour
• 1/2 C oil
• 3 1/2 t salt
• 3 T dill seed
• 1/4 C instant minced onion or 2 large onions minced
• melted butter or margarine

Soften yeast in warm water with 1 T of the sugar.

Mix warm milk and beaten eggs.

Add yeast and remaining sugar. Mix well.

Stir in 2C flour. Beat well.

Cover, let rise one hour or until bubbly.

Add oil, salt, dill seed, and onion. Mix well.

Preheat oven to 375 degrees. Stir in enough of remaining flour to make a stiff dough. Knead on floured board until smooth and satiny. Form into ball. Let sit 10 minutes.

Shape into 2 loaves, put each in greased loaf pan. Brush tops with melted butter or margarine. Let rise until doubled.

Bake in 375 degree oven 50 minutes.