Spicy Dill Bread

I sure do bake a lot of breads. We are totally 6 right now including my in-laws. Kids like sweet bread. Adults like spicy bread. So, when I make one kind, some one is happy and someone isn't. To avoid that, I baked two loaves of bread. One that I posted yesterday 'Pumpkin Bread' and the other is this spicy dill bread. I have been baking this bread for many years now, but blogging it only now. When I do want to enjoy this, I make it with whole wheat flour. My FIL and my husband like the soft crumb texture of the white flour, so I made it with all purpose flour.
Those who are not used to spicy food can omit the green chillies altogether.

One year back - Mixture
Two years back - Vegan Almond Cookies
Ingredients:
Warm water - 1 cup
All purpose flour - 3 1/4 cup  + few TBSP more for shaping etc (See Notes)
Salt - 1 1/2 tsp
Instant yeast - 2 tsp
Oil - 2 TBSP
Sugar - 1 TBSP
Green chillies - 14 chopped fine (remember I am Indian) - optional
Fresh Dill - 1 cup chopped and loosely packed.

Optional:
Brush loaf with oil and milk mixture before baking

Method:
You can refer to this post for the method, there is no point in repeating the same - Basic White Bread. Just a note - take care to pat the dill leaves dry after rinsing. If there is water left, you might have to adjust the dough by adding more flour.

Feel of dough after kneading: Soft, silky and not sticky.
Pan size:  9 X 5 makes a huge loaf.
First rise :  45 - 60 minutes
Second rise after shaping: 45 minutes
Oven temperature: 375F
Bake time: 25 minutes at 375 F and then turn it down to 325 F and bake for another 10 - 15 minutes or until golden on the top.

This loaf is yeastspotted.

Enjoy.