Dill Garlic Bread Loaf

This wonderful, aromatic dill garlic loaf is great to serve with salad, soup or pasta. It also makes amazing sandwiches. I used fresh dill and minced garlic, half the quantity if you choose to use dried one. I love how it turned out---with a nicely golden crust but still soft, tender and satisfyingly chewy.

2 Large eggs, at room-temperature
260 ml Buttermilk, at room-temperature
2 tbsp Olive oil
1 tbsp Honey
1 tsp Garlic salt
350 g Plain flour
1 tbsp Fresh dill weed, chopped
2 Garlic cloves, minced
1 tsp Dry yeast

Put all of the ingredients in the bread pan in the order listed in the INGREDIENTS and select the dough setting.
After your bread machine beeps that the cycle is complete and the dough ready, using a rubber spatula, remove the dough from the machine and drop it out onto a lightly oiled work surface.
Punch the dough down and knead briefly to release the air. Pat the dough into a 1cm thick rectangle and roll it up like a jelly roll. Place the dough roll in a 22cm, parchment lined loaf pan with the seam side down.
Lightly spray the top of the loaf with olive oil to prevent sticking when it rises. Cover it with a piece of plastic film. Allow it to rise in a warm space for about an hour or until it is doubled in size.
Preheat the oven to 190C/375F about 10 minutes before the bread will finish its rise. Once the bread has risen, carefully remove the plastic wrap.
Brush the top of the loaf with a bit of egg wash. Bake the bread in the middle of the hot oven for about 30 minutes until golden brown.
Remove the bread from the oven and tip the loaf out of the pan onto a wire rack to cool completely before slicing.

Dill Garlic Bread Loaf

Dill Garlic Bread Loaf

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