Cuisipro 83-7418 Donvier Electronic Yogurt Maker - Manual (Page 9)

Dill Bread
2 cups low–fat plain yogurt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 500 ml
1/2 cup warm water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 125 ml
2 tsp sugar. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 ml
2 packages dry yeast (0.6oz /16 g) . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
1/4 cup olive oil . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50 ml
1/4 cup finely chopped onion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50 ml
2 tsp salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 ml
2 eggs lightly beaten. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 ml
3 tbsp fresh dill weed or 1 tsp/5 ml dried . . . . . . . . . . . . . . . . . . . . 45 ml
6 cups all-purpose flour, approximately . . . . . . . . . . . . . . . . . . . . . . 1.5 L
1 egg white . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
1 tbsp water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 ml
2 tbsp dill seed . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 ml
Preheat oven to 350° F (200° C). Measure 1/2 cup (125 ml) water into
large mixing bowl. Add sugar and stir until dissolved. Sprinkle yeast
over and let stand 10 minutes. Stir well. Heat olive oil in a skillet and
add onion. Cook gently 5 minutes, stirring. Remove from the heat.
Add yogurt, onion mixture, salt, eggs, dill weed and half of flour to
yeast. Beat hard with a wooden spoon until mixture sheets from the
spoon. Add remaining flour and mix, first with spoon then with hand,
until well blended. Adjust flour, if necessary, by adding more at this
time. Turn out on floured board and knead until smooth and elastic.
Round up dough. Oil a large bowl and put dough in it, turning once so
it is oil on the top. Cover with a damp cloth and let rise in a warm
place until it doubles in size, about 1 1/2 hours. Punch dough down.
Divide into 2 equal pieces. Oil two 9”x 5”x 3” (23 cm x 13 cm x 8 cm)
loaf pans. Shape the dough into 2 loaves. Put them in the pans. Beat
egg white. and 1 tbsp (15 ml) water together and brush over tops of
loaves. Sprinkle dill seed evenly over tops of loaves. Let loaves rise
until they double in size, about 1 hour. Bake loaves about 45 minutes
or until they sound hollow when tapped on top.
Wonderful for salmon or cucumber sandwiches. When toasted, flavour
is increased.
9
Browne & Co. Ltd./Cie. Ltée.
100 Esna Park Drive
Markham, Ontario,
Canada L3R 1E3
Tel: (905) 475-6104
Fax: (905) 475-5843
www.browneco.com