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The dill dough... sort of worked. I think I didn't leave it to rise for long enough, or bake it long enough. There were uncooked squishy bits in the middle so I cut those out and I have a rather short but delicious and soft mini loaf.

I used wheat flour instead of white, there is some dill flavour but it's faint. Next try I'll use Herbes de Provence and up the amount from 2 teaspoons to 3 or more. But then it won't be a dill dough.

#Baking #Bread