After our dill potato salad last night, I wanted to find another recipe to use up our remaining dill. I stumbled upon this recipe from Michael Smith of Chef at Home. (Don't you love him? He makes things that are so practical! And he has a home in PEI, so he's an Honorary Maritimer.)
I'm an honest cook, so I'm sharing this recipe even though my loaf sank (see photo below). I'm attributing this to both the damp weather, and that I made the bread a lot heavier by using so much whole-wheat flour. I will definitely stick closer to the original recipe and use more all-purpose next time. The bread was good, however, and an instant toddler-hit when toasted and topped with cream cheese.
1 1/2 cups less 2 Tblsp of warm water
2 Tblsp olive oil
2 Tblsp milk
1/4 cup white sugar
2 tsp salt
3/4 cups all-purpose flour
2 cups whole-wheat flour
1 cup natural bran
1/4 cup fresh dill, chopped
2 tsp dry active yeast
Place all ingredients into the pan of your bread machine in the order listed. Cook on the 'whole wheat' setting for a 2 Lbs loaf.
He designed the menu for our wedding! Not sure if he was in the kitchen or not that night, I had no idea he was such a huge deal!!
Replyhttp://www.innatsprypoint.com/pages.cfm?page=michael-smith-chef