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Dill Onion Artisan Bread

By Brandi Peterson

Cabbage

“I had a recipe for plain artisan bread and decided to try dried dill weed and red Wethersfield onions chopped up and added in,” Brandi says. “It’s a big hit at the farmers market where I sell produce.”

Makes 1 loaf

Ingredients

  • 3¼ cups all-purpose flour
  • 1½ teaspoons sea salt
  • ½ teaspoon active dry yeast
  • 4 tablespoons diced red onion
  • 3 teaspoons dill weed
  • 1½ cups warm water

Preparation

Whisk the flour, sea salt, active dry yeast, dill weed, and red onion in a medium bowl. While stirring, gradually add the warm water until it is completely incorporated.

Mix the dough gently until it forms a rough ball. Transfer mixture to a large, ungreased bowl; cover and let rise in a draft-free area until the surface of dough is covered with tiny bubbles and the ball has doubled in size (about 18 hours).

When dough is ready, place a Dutch oven into oven and heat to 450° F. Allow to Dutch oven heat for 30 minutes.

Transfer dough to well-floured surface and fold corners under to create a ball. Place ball on a large, square piece of parchment paper; dust dough with flour; cover; and allow dough to rest for 15 minutes.

Use a knife to score an “x” on top and lightly brush with water. Put dough in Dutch oven and bake 30 minutes. Remove lid after 15 minutes and finish baking for last 15 minutes.