Dill Spring Onion Bread

Makes 1 Loaf

15gr. Instant Yeast

100-200ml. Warm Water

225gr. Cream Cheese

1 Egg

550gr. White Bread Flour

50gr. Butter, melted & cooled

20gr. Salt

2tsp. Black Pepper, coarsely ground

1 Bunch of Spring Onions, chopped

50gr. Fresh Dill, chopped



Dissolve the yeast in 50ml. of the water – and add to the bowl of an electric mixer. Allow to sit for a minute or two.

Now add the cream cheese, egg, flour, salt & pepper and knead on low speed for about 6 minutes – adding just enough water to form a soft and elastic dough.

Add the dill and the spring onion and mix until well incorporated.

Remove the bowl and cover with cling film to allow the dough to double in size (about 30-40 minutes, depending on the ambient temperature). Transfer the dough to a lightly floured work surface and shape into a ball shape (boule), cover and allow a final proof of about 20 minutes. Score the bread and place in a pre-heated oven of 180ºC for 60 minutes. Remove from the oven and allow to cool to room temperature before serving.