Summer Dill Bread


1 package active dry yeast

2 tablespoons sugar

1-1/4 cups lukewarn water

2 cups unbleached all-purpose flour

1 cup whole wheat flour 2 tablespoons vegetable oil

1-1/2 teaspoons grated lemon rind

2 teaspoons lemon juice

1/4 teaspoon salt

1-1/2 teaspoons dried dill

How to prepare

In a large bowl, dissolve the yeast ans one tablespoon of the sugar in the lukewarm water. Let the mixture stand for five minutes. In another large bowl, combine one cup of the all-purpose flour, 1/2 cup of the whole wheat flour and the oil, lemon rind, lemon juice, salt and dill. Add the yeast mixture to the flour mixture and beat at medium speed with an electric mixture for two minutes, scraping the sides of the bowl frequently. Add the remaining flour, sugar and stir well. Cover and let rise in a warm place for forty minutes or until doubled in bulk. Stir or punch the dough down. Grease 8-1/2 × 4-1/2-inch loaf pan. Pour the batter into the pan, smooth the top of the batter with floured hands and pat it into a loaf shape. Cover the dough again and let it rise forty minutes or until doubled in bulk. Preheat the oven to 375 degrees. Bake for thirty-five to forty minutes or until the loaf sounds hollow when tapped. Remove the bread from the pan and let cool on a wire rack.

Makes 1 loaf

Preparation Time: 2 hours

Baking Time: 40 minutes