It’s finally happening, the temperatures in NYC are beginning to stay above 55 degrees on a consistent basis. It’s felt like a small miracle after a harsh March, one that felt like what the dead of the winter should be…..in Minnesota….with a lake effect. But now only light jackets required and the sun is peeking through the clouds. But since it isn’t full out warm weather yet, I still take comfort in soft clothes, sweaters, and spring pieces mixed with colder weather wear. I also take comfort in a soft savory quick loaf.
To say the past few weeks have been jam packed with life would be an understatement. There’s been a lot going on, most of which I don’t want to bore you with here, which has provided me with very little free time, and prevented me from posting, creating new things and spending time with Phil. However, things are beginning to calm down.
Like this weekend, when you’re supposed to work, but your husband encourages you to get out of it, and you’re actually successful in doing so, so the two of you take full advantage of the day. We haven’t had a full day without plans in weeks, and this weekend, we finally got that chance. We had breakfast together, relaxed, went for a run, and then walked through Harlem to grab drinks and snacks at a few places we’d been wanting to explore in the area. He took a few pictures on the way.
When I received this top from Tobi, I got a little nervous. I loved the lace detail and the olive color, but honestly it was a little shorter in person than what I saw on the site. I looked at it and thought….it was crunch time. No literally, time to do some crunches and hope my stomach looks on point. Crop tops can be scary. However, when you pair this one with some high wasted pants, there’s no reason to think about sucking in, you don’t have to worry about your six pack, or in my case, lack there of. You can just enjoy being comfortable and welcoming in the true beginning of spring. Off the shoulder is also blowing up right now, and this top is a great way to dip your toe in the trend pool.
I love being able to pull older pieces out because of new pieces. This Tobi top was perfect to pair with these older Tulle linen pants. A few simple pieces of jewelry and I was good to go. If it was warmer, sandals would’ve been an obvious choice, but we’re not quite there yet……
Carbs are the best am I right? Like a comfy outfit, we can bury ourselves in bread and feel like it’s all going to be alright. This onion and dill loaf was a bust the first time around, the flavor wasn’t awful, but the texture was incorrect. But I made it again and it was better, and rose appropriately, and was delicious. Try try again I say. Or bake bake again. Oh and there’s also a cream cheese swirl in there. Because it’s not enough to drown yourself in bread, there must be a filling involved, but wait why don’t I have a six-pack?
Onion & Dill Bread
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For the Loaf
- 2 cups flour
- 1 tbsp potato flour
- 2 tbsp sugar
- 2 eggs
- 3/4 cup milk
- 1/4 cup veggie oil
- 2 tsp baking powder
- 1/4 cup sour cream
- 1/2 tsp salt
- 1 1/2 tbsp dill, chopped
- 1/4 of red onion, small diced
For the Filling
- 4 oz cream cheese, softened
- 2 tbsp flour
- 1 tsp sugar
- 1 egg
- Preheat oven to 350 and grease a loaf pan
- In a large bowl, whisk together flours, baking powder, and salt
- In a medium bowl whisk together eggs, milk, sour cream, and sugar until smooth, then whisk in oil
- Pour wet ingredients into dry and fold in with spatula until dough starts to come together
- Fold in onion and dill until just combined and evenly distributed throughout the dough
- In a small bowl, mix together all filling ingredients and combined until relatively smooth
- Pour half of batter into greased loaf pan
- Pour filling on top of batter and carefully spread over batter
- Pour remaining batter over filling and spread evenly, making sure to cover filling
- Bake for 45-50 minutes, until risen and tester comes out of center clean
- Enjoy warm or room temperature. Wrap tightly with plastic wrap or keep in airtight container.
- *When you cut into this the red onions inside will have gone green. Do not despair, the chemicals in baking powder can affect certain foods (onions, garlic, etc.). It's perfectly safe to eat.
- *I had some potato flour lying around and threw in a bit to help with the moisture of this loaf, I doubt eliminating it if you don't have any at home will ruin this recipe.
Domestic B(i)atch http://domesticbatch.com/
This is a great bread to make for Easter weekend, especially if you’ve reached your limit of eating the chocolate eggs out of your basket. Sometimes you need a little savory in your life. And I forgot how much I love dill.
Enjoy this transition into spring with light layers and bread…and if you’re feeling frisky, with a crop top.