Yield: 8 servings
|1¼ tablespoon||Active dry yeast|
|1 cup||Warm water (105-115)|
|1 cup||Warm milk (105-115)|
|2 tablespoons||Walnut oil or unsalted buttr|
|¼ cup||Chopped fresh dill|
|1½ tablespoon||Dried dill|
|⅓ cup||Minced white onion|
|⅔ cup||Coarsely chopped walnuts|
*This recipe is for making bread in a casserole dish with no kneading. To make it in a bread machine cut liquid and flour in half.
In a small bowl, sprinkle the yeast and a pinch of sugar over the warm water. Stir to dissolve and let stand until foamy, about 10 minutes. In a large bowl, combine the mild, remaining sugar, egg, salt, oil or butter, dill and 1½ cups flour. Beat with a wisk or heavy duty mixer until smooth. Add the yeast mixture and remaining flour ½ cup at a time, beating vigorously about 2 minutes. Batter will be sticky. Cover with plastic wrap and let rise in a warm area until doubled in bulk, about 1 hour. Sprinkle the onion and walnuts over the top of the batter and stir down, beating vigorously to evenly distribute. Turn into a well greased 3-quart casserole or souffle dish, 9-inch springform pan, or 9-inch kugel of tube mold.
Cover loosley with plastic wrap and let rise in a warm area until doubled in bulk, about 30 minutes. Preheat the oven to 375 degrees.
Bake in the center of the oven until the top is crusty brown, hollow when tapped and a cake tester inserted into the center comes out clean, about 45-50 minutes. Run a sharp knife around the sides of the pan and turn out of the pan onto a rack to cool right side up.
Variation: add 4 ounces mozzarella cheese, cut into cubes. *For Bread machine, dump in all ingredinets and push start.