Loaded with the dillicious taste of dill and filled with 100% Idaho Potato Flakes, this bread would make a great soup bowl for a hearty bowl of Leonard Mountain Bacon 'N Corn Chowder or Leonard Mountain Spuds 'N Chives Potato Soup. Of course, it will stand alone as a great loaf of dill bread.

Quantity:  

 

1 cup warm water
2 Tbsp. vegetable oil
2 tsp. honey (optional)

 

 

Pour the yeast packet into a small bowl and mix water in with the yeast, mix well.  Combine bread mix with yeast mix and oil.  Mix well with a spoon and then knead dough.  Cover with a cloth and set in a warm place to let rise until double in size (about 1 hour).  Punch dough down and shape into a loaf in baking pan and let rise until double.  Bake in a preheated 350 degree oven for about 35 minutes or until golden brown.  Remove from pan and let cool on a wire rack.  Ready to slice in 10 minutes.

 

 

Unbleached Enriched Wheat Flour (niacin, iron, thiamin riboflavin, folic acid), Sugar, Potato Flakes, Whey, Salt, Dill, Garlic Powder, Onion Powder and Yeast (inside box).