Classic Dilled Buttermilk Bread Recipe - Easy & Delicious

Dilled Buttermilk Bread

YIELD Makes 12 or 16 servings

INGREDIENTS

1-1/2-Pound Loaf 1/2 cup water 1 egg, lightly beaten 1/2 cup buttermilk 1 tablespoon butter, softened 1 teaspoon salt 3 cups bread flour 1 tablespoon sugar 1‑1/2 teaspoons dried dill weed 1‑1/2 teaspoons rapid-rise active dry yeast 2-Pound loaf 3/4 cup water 1 egg, lightly beaten 3/4 cup buttermilk 1‑1/2 tablespoons butter, softened 1‑1/2 teaspoons salt 4 cups bread flour 2 tablespoons sugar 2 teaspoons dried dill weed 2 teaspoons rapid-rise active dry yeast

PREPARATION:

1. Measuring carefully, place all ingredients in bread machine pan in order specified by owner's manual.
2. Program basic cycle and desired crust setting; press start. (Do not use delay cycle.) Remove baked bread from pan; cool on wire rack.

Serving Suggestion Serve with a flavored butter. To make, combine 1/2 cup softened butter, 1 tablespoon chopped fresh parsley and 1 tablespoon chopped red bell pepper in a small bowl. This recipe appears in: Yeast & Bread Machine NUTRITIONAL INFORMATION: Serving Size: 1 slice Fiber 1 g Carbohydrate 27 g Cholesterol 21 mg Saturated Fat 1 g Total Fat 2 g Calories from Fat 13 % Calories 149 Protein 5 g Sodium 221 mg DIETARY EXCHANGE: Starch 2