Easy Vegan Onion Dill Bread Machine Recipe

This recipe is simple, yet yields a hearty bread. The faint dill and onion flavor is only noticeable, yet enough to lightly linger in the taste buds, enhancing any number of dishes.

This bread makes a delicious accent for various soups, and is fantastic for a bread bowl with spinach dip and the like. The texture is perfect for making a grilled panini. When grilled, it keeps a sandwich together and doesn't lose its shape, and still stays solid enough to crisp to perfection and airy enough to not be over filling.

For this recipe you will need:

* 1 scant Tablespoon active dry bread machine yeast (1/4 oz. package)
* 3 cups all purpose flour
* 1 generous pinch sugar
* 1 teaspoon salt
* 1 1/4 cups warm water
* 1 scant teaspoon dried dill weed
* 1 Tablespoon dried minced onion

Put onion, dill weed, water, salt, and sugar into the machine's bread basket. Gently add flour so it floats on top of water. Use your fingers to create a shape like a cup holder in the center of the flour, making sure it doesn't poke through to the water, and place the yeast inside it (you want the yeast to stay dry and away from anything but the flour at this point, yet close enough to the water to be warmed by it).

Start the bread machine on your desired setting. Using the "regular - light" setting will turn a loaf out as shown in the picture, which is great for those above-mentioned paninis and for regular sandwiches. The "dark" setting may be better for a bread bowl, and for use with soups and such.

If bread starts to "jump around" when in the dough ball stage, dropping a small amount of water onto the top of the ball while it's mixing will smooth it out.

This is all there is to it. It's so simple, and yet... so delicious!