Onion and Dill, Beer Bread

By ghinman

Ingredients

• 1/2 cut up red onion
• 1 egg
• 1/2 tsp. salt
• 3 cups of bread flour
• 1 tbs. plus 1 tsp. baking powder
• 3 tbs. dark brown sugar
• 2 tsp. dried dill weed or 4 tsp. fresh dill weed (do not
• use seed)
• 1 1/2 tsp. salt
• 1/2 tsp. baking soda
• 1 12 oz. can of beer at room temperature

Preparation

Step 1

Preheat oven to 350 degrees. With steel knife, put in onion and pulse on/off, 3 times. Set aside. Process egg and 1/2 tsp. salt to make glaze. Remove from bowl. Don't wash bowl. Add flour, baking powder, sugar, dill weed salt, and baking soda to work bowl and process on/off 4 times. Add onions to mix. Add 1/2 the beer thru the feed tube and process on/off, 4 times. Add rest of beer and mix on/off pulse until batter is blended. Don't over mix. Pour into greased pan and brush top with glaze. Bake for 50 minutes. Remove from the pan and cool on rack. Serve warm with herb butter.

Herb Butter:
Soft butter with chives mixed in.