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Tuesday, December 11, 2018

It's a Dilly

Janet Groene’s
Better Batter Dilly Bread

    Get all the yummy taste of a yeast bread without all the fussy steps of rising,  punching down and shaping the loaf. Even in the dead of winter dried dillweed brings the flavor of springtime to your RV table. This loaf plus hot soup make a memorable supper on a cold night. This coarse bread is best eaten when it's fresh and still warm.

1 packet yeast
1 1/4 cups warm water
2 tablespoons olive oil
2 tablespoons sugar
1 1/2 teaspoons dried dillweed
2 2/3 cups flour

    Set the oven for 375 degrees. Put yeast and water in a bowl and let stand a few minutes. Stir in olive oil, sugar and dill, then add half the flour and stir vigorously. Stir in remaining flour. Put dough in a greased baking dish or pan. Cover loosely and let stand in a warm, draft-free place 30 to 45 minutes or until it's almost double in size.
    Bake 45 minutes or until it's golden brown. As soon as bread is cool enough, tear it in chunks and serve with butter or puddles of olive oil.

Each week Janet Groene posts new RV-ready recipes at 

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