Dill Wheat Bread

Serves: 12
Total Calories: 152


1 cup water
2 tablespoons honey
2 tablespoons margarine or butter, softened
2 cups bread flour
1 1/2 cups whole wheat flour
2 tablespoons dry milk powder
1 teaspoon salt
1 teaspoon dried dill weed
1 teaspoon caraway seed
2 teaspoons yeast


Make 1 ½-Pound Recipe with bread machines that use at least 3 cups flour, or make 2-Pound Recipe with bread machines that use 4 cups flour.

Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.

Select Whole Wheat or Basic/White cycle. Use Medium or Light crust color. Do not use delay cycles Remove baked bread from pan, and cool on wire rack.

1 Slice: 165 calories (25 calories from fat) 3g fat (1g saturated) 0mg cholesterol 220mg sodium 32 carbohydrate (2g dietary fiber) 5g protein

Success Tip: We found from our testing that the same amount of yeast is needed for both the 1 1/2-pound and 2-pound loaves.

Your guests will love it if you make a "dip bowl" out of a loaf of this bread. Cut off the tip one-third of the loaf and put it aside. Hollow out the loaf to form a bowl. Cut the removed chunks of bread and reserved tip into cubes. Fill the bowl with your favorite spinach dip or other tasty dip, and serve with the bread cubes.

From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 12
Total Calories: 152
Calories from Fat: 7

This Dill Wheat Bread recipe is from the Betty Crocker's Best Bread Machine Cookbook Cookbook. Download this Cookbook today.

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