Recipe: Dill Onion Artisan Bread

Dill Onion Artisan Bread

By Brandi Peterson

“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

A thin green dill herb plant with many tiny yellow flowers. — ‘Grandma Einck’s’ Dill – Shop Now!

A group of red onions with green stems and short roots lie on a wooden surface — Red Wethersfield Onion – Shop now!

A red onion with the stem attached and a half of a red onion on a table — ‘Ruby Red’ Onion – Shop Now!

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 the dough is covered with tiny bubbles and the ball has doubled in size (about 18 hours).

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

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

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