Onion Dill Bread

Preparation info
    • Difficulty


Appears in
The Clay-Pot Cookbook

By Georgia Sales

Published 1974

  • About

This recipe can easily be doubled, but use two pots, one for each loaf.


  • cups lukewarm water
  • 1 teaspoon salt
  • 1 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 elas