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CUT the onion and heat up a small skillet without any oil or butter. COOK the chopped onion for a few minutes, until softened and coloured a bit. Let the cooked onion cool off until room temperature.
MIX the cream cheese with the cooked onion in the bowl of your stand mixer until the cream cheese has softened enough.
DISSOLVE yeast in the lukewarm water and wait until the mixture becomes foamy, which will take about 10 minutes.
Add flour, egg, salt, dill, yeast mixture and olive oil to the cream cheese. MIX on low-speed, with the paddle attachment, until a dough ball forms. If the dough is too dry, you can add a little bit of extra water.
SWITCH to the dough hook of your stand mixer and keep on kneading the dough for a few minutes, until it becomes elastic. COVER the inside of a bowl with oil, so the dough won't stick. FORM the dough into a ball, place it in the oiled bowl and cover with a clean kitchen towel.
Now wait for at least an hour, the yeast will do its work and the dough will double in size. Meanwhile, coat the oven dish or springform with oil. DIVIDE the dough into equal small balls and place them into a round oven dish or springform.
COVER with a clean kitchen towel and wait again until doubled in size. Meanwhile, PRE-HEAT the oven to 175 degrees Celsius or 350 degrees Fahrenheit.
When the dough balls have doubled in size, you can place them in the oven. BAKE for 30 minutes, or until golden brown and crispy on the outside.
We enjoyed this lovely bread with some delicious Italian-style mussels, but this bread complements all kinds of main dishes, to be honest.