Dill Bread and Smoked Salmon Sandwiches

It's been a very hectic couple of weeks.  Our daughter, her husband and their 7 week old baby were in town and we hosted a family reunion.  We haven't done much waiting for the steak to cook.  Now that everyone is back in their own homes, it's time to re-focus on paying attention to what we're eating.  Good thing I have all those fresh vegetables from my CSA share!

First up, Dill Bread.  I have a bread machine that I don't use as often as I'd like.  I don't use fresh dill very often so I had to flip though my vast collection of cookbooks to find some inspiration.  I found it in Beth Hensperger's The Bread Lover's Bread Machine Cookbook.  The original recipe called for cream cheese and butter--a little bit too much fat for me.  Here's my take on Fresh Dill Bread:

1/2 cup water
1 large egg
4 ounces non-fat Greek Yogurt
2 tablespoons olive oil

3 1/4 cups bread flour
1 tablespoon gluten
1/2 cup finely chopped Vidalia onion
1/4 cup chopped fresh dill
1 1/2 teaspoons salt

2 teaspoons SAF yeast (or 2 1/2 teaspoons bread machine yeast)

Place all the ingredients in the bread pan in the order in which the manufacturer instructs.  Set crust on medium and program for the basic cycle; press Start.

When the machine has finished baking, remove the bread from the pan.  Cool on a baking rack.  After it reaches room temperature, slice and enjoy!

This bread was delicious for a sandwich with smoked steelhead salmon, a little leaf lettuce, some thinly sliced Vidalia onions, some sliced light Havarti cheese, and Dijon mustard.