Peace and bread…
“A crust eaten in peace is better than a banquet partaken in anxiety”.
Swedish dill bread
30 g fresh yeast
100 ml warm water
500 g bread flour
15 g salt
50 g fresh dill, finely chopped
150 g cream cheese
2 onions, chopped and stewed
30 g butter
1 egg, whisked
Pre-heat the oven to 180ºC.
Grease 2 loaf pans.
Dissolve yeast with the water.
In a bowl combine the flour, the onions, cheese, butter, egg and the water with the yeast.
Mix everything with the dough hook attachment until smooth.
Place the dough into a bowl covered with a cloth or wrap film, in a tempered place (24ºC) until it doubles its size (1/2 hour approximately).
Fold gently and place the dough into de loaf pans.
Cover with a cloth or wrap film, in a tempered place (24ºC) until it doubles its size again.
Bake for 45 minutes.
Unmould and let it cool completely.
Dill is an herb originated in Asia with aromatic fernlike leaves.
Dill is said to be best when used fresh, as it loses its flavor rapidly if dried.
Is a very common herb in the Northern European cuisine mainly used to flavor fish dishes.