To go with dinner I made a small 1 lb loaf of Dill Bread. Just big enough for the 4 of us but no leftovers to go stale! I don’t use my bread machine enough as it hides in a corner cabinet, I need to get it out more often and break the lazy habit of buying a baguette at the store bakery, which cost $1 to 4 and are full of crap we needn’t be eating! For the past couple years I have used a Breadman TR2500BC Ultimate Plus 2-Pound Stainless-Steel Convection Breadmaker and for the most part have been happy with it. We got it after my husband’s very muscular cat knocked the old machine onto the floor (he had, it seemed, gotten between it and the counter when it was kneading and started pushing on it till it went boom-boom into a zillion pieces). I don’t think there is a perfect bread machine out there that is reasonably priced. The Breadman is noisy when it kneads but hey….at least I don’t have to do any work! I am more likely to make bread if I use the machine than if I do it by hand!
- 1 Tbsp flaxseed meal + 2 Tbsp water (80° temp)
- Water (80° temp) added to the above to equal ¾ cup + 1 Tbsp total
- 1 Tbsp extra virgin olive oil
- 4 tsp granulated sugar
- 1 tsp kosher salt
- 2 cups all-purpose flour
- 1½ tsp dried dill weed
- 2 tsp diced dried onion
- 1½ tsp active dry yeast
Add the water/flaxseed slurry and oil to your bread machine pan.
Sprinkle the dry ingredients (except for yeast) on top. Make a tiny divot with a finger in the top of the flour, add the yeast.
Set the machine for ‘white bread cycle’ and for ‘1 lb’ size.
Enjoy piping hot loaf of bread about 3 hours later! Let cool, and slice. Store leftovers in a bread bag.
Makes a 1 lb loaf.