Onion Dill Bread
|Lukewarm water||1 1⁄4 Cup (20 tbs)|
|Chopped dill weed||1 Tablespoon (Fresh)|
|Powdered saffron||1 Pinch (Large Pinch)|
|Active dry yeast||1 Tablespoon (1 Package)|
|Sifted all purpose flour||4 Cup (64 tbs)|
|Olive oil||1⁄8 Cup (2 tbs)|
|Onion||1 , chopped fine|
|Green pepper||1⁄4 , chopped fine|
|Butter||1 1⁄2 Tablespoon|
In a large metal bowl, combine the lukewarm water, salt, dillweed, saffron, and the yeast (crumbling it until well dissolved).
Keep the metal bowl lukewarm to keep the yeast active.
Sift the flour into a large bowl and make a well in the center.
Pour the yeast mixture into the well and stir, then knead the dough with your hands for about 10 minutes, or until the dough is smooth and elastic.
Pour the olive oil over the dough and knead (about 5 minutes) until it is no longer sticky.
Put the dough in a large bowl, cover with a towel, and set in a warm place until the dough doubles in size.
When the rising time is about over, presoak a clay pot, top and bottom, in water for 10 minutes.
Saute the onion and green pepper in the butter until tender but not browned, then remove the pan from the heat to cool.
While it is cooling, roll the dough into an oblong 1/4 inch thick.
Sprinkle the onion and green pepper mixture over the dough and fold in half lengthwise.
Cut dough into three long strips and braid into a loaf.
Place a piece of aluminum foil in the bottom of the presoaked pot.
Place the braided loaf in the pot, cover with lid, and let rise in a warm place until doubled in size (about 60 minutes).
Cover the pot and place it in a cold oven.
Set the oven temperature at 450 degrees.
Bake for 45 minutes, then remove the pot from the oven and check bread for doneness.
Return the pot to the oven, uncovered, and brown for additional 15 minutes. (Bread will be done when a finger thump on the loafs surface sounds hollow.)
Allow the bread to cool for 15 to 20 minutes before serving.