Dill Bread

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From the kitchen of: Dawn Corbin
Bake: 375° for 25-30 minutes
Makes: 3 loaves

Combine in large mixing bowl:
2 packages active dry yeast
1 cup warm water
1/2 tsp salt
1/2 c flour

Beat until smooth. Cover, let’s stand in one place 15 minutes. This is the “miracle riser”.
To miracle riser add:
1 1/4 c warm water
1/4 c instant nonfat dry milk *
2 Tbsp sugar
1 Tbsp instant minced onion
2 Tbsp dill seed
1/4 tsp garlic powder
2 tsp salt
2 c flour
2 Tbsp soft shortening
1 egg white

Beat two minutes with mixer. Gradually stir in about 3 1/2 cups of flour to make a very stiff though. Form into smooth ball on well floured surface. Cover with bowl. Let rest 10 minutes.
Roll out dough on floured surface to 1/2 inch thickness, fold in half. Roll and fold four more times. Divide dough into thirds. Mold into balls. Cover with bowl, let rest 10 minutes.
Roll each ball two 12 x 7“ rectangle. Roll up, starting with a 12 inch side, seal ends. Place on greased cookie sheets. Brush with water, sprinkle with coarse salt. Make four cuts across top. Cover, let rise in warm place 45 to 60 minutes, or until light and doubled in size.
Bake at 375° for 25 to 30 minutes, or until deep golden brown.

• Fresh milk maybe used. Omit the one and a quarter cups warm water and dry milk. Scald 1 1/4 cup milk then cool to warm.
  

Note: If desired, dill seed maybe sprinkled on shapes loaves.