We have a lovely Dill plant growing out back, so this was the perfect way to use some of it up and make delicious bread. There were a LOT of bugs on the dill, and I'm sure on or two of them must have gotten past me, even though I gave it a good wash. However, nobody cared because On our taste scale of 1-10 (1 being McDonalds, 10 being michelin star deliciousness) Lucy reckoned this got a 9, which is the highest yet, but secretly I would give it an 11. Yes it was bloody delicious and disappeared very quickly. Especially perfect with the left over cream cheese spread on it and some nice smoked salmon.
500g strong white flour1 red onion, sauted
125 ml warm water
1 big bunch fresh dill, chopped
100g cream cheese
2 tbsp oil
1 tsp salt
Mix the flour, salt & yeast in a bowl and add the egg, creamcheese, cooked onions, chopped Dill and oil. Mix first using a paddle, then add the water in a slow stream, using a mixer with a dough hook to mix everything together. If there is still flour left at the bottom of the bowl add a very small amount more water, if its too sticky add more flour. Leave the dough hook on to knead the dough for 4-5 mins (or kneak it using elbow grease for 10-15mins) or until you have a smooth, elastic consistency. Oil the bowl and put the dough in, cover with oiled clingfilm.