In a spiral mixer, combine all ingredients (reserve onions and dill) and blend on your mixer’s first speed for 1 minute. Next, increase to your mixer’s second speed and continue to mix for 6 minutes, or until dough is fully developed. Add onions and dill and mix until combined. While mixing, maintain dough temperature at 78°F (26°C). Once the dough is fully developed, let rest for 30 minutes covered, fold and then let rest for a second 30 minutes.
Next, divide and scale dough into 1 lb. 3 oz. (510 g) portions and shape as desired. Let dough proof for about 70 minutes at room temperature before baking. After proofing has completed, place into a pre-heated 450°F (232°C) oven to start, and then lower temperature to 400°F (200°C) and bake (with 10-second steam) until bread is golden brown. Remove from oven and let cool.
The above is a suggestion only.
Please note that other Saf-Instant, Red Star or Saf-Pro Ingredients products may be substituted in this formula. Additionally, this formula may also be modified for par-baked or frozen dough solutions. For assistance, please contact our world-class technical team at the Baking Center by calling (414) 615-4094 or sending an email to firstname.lastname@example.org.