Candis Dill Rye Bread Food

DANISH DILL OR CARAWAY BREAD

Steps:

• Soften yeast in the warm water. Set aside.
• Heat cottage cheese to warm (not hot!); stir in sugar, onion, butter, dill or caraway seeds, salt, soda, and egg.
• Add the yeast and mix well.
• Add enough flour to make a stiff dough (not sticky).
• Let rise in a warm place until doubled.
• Punch down and shape into two loaves.
• Put loaves into two well-greased loaf pans and let rise again until doubled.
• Bake at 350 degrees for about 1 hour.

RYE BREAD DILL DIP

Steps:

• chop the dried beef slices into 1/4 inch squares.
• mix all the ingredients together.
• chill over night.
• cut out the center of the round loaf, tearing center into pieces large enough for good dipping, place around the base of loaf.
• pour the dip into the bread bowl.
• place sliced rye around with broken up rye.
• serve.

CANDI'S DILL RYE BREAD

Steps:

• 1. Sift all dry ingredients (except yeast, dill seed and sesame seed) into large bowl.
• 2. Bring about 2 cups of water to a boil in a small pot with dill seed and sesame seeds in it. Turn heat off once it starts boiling.pour 1 1/3 cup water into measuring cup strain out rest of seed and add to water (pictured) set aside to cool a bit so not to kill yeast. (reserve remaining dill water)
• 3. Once cooled add butter to melt, once butter melts add yeast and stir till completely desolved.
• 4. add water to dry mixture and mix thoroughly, you will have to a a tad of the reserved dill water here to make a good dough.
• 5. Wrap bowl with plastic wrap and set in warm place to rise twice it's size. About 1 1/2 hours. Once risen, roll onto floured surface and knead 20-30 times, shape and place in greased bread pan,rub top of loaf with shortening, cover with dry towel and let rise again till doubled in size, about an hour!
• 6. Place in 350* oven for 20-30 minutes until done. Cool on wire rack for 15-20 minutes before slicing. This bread turned out amazing!

DILL RYE BREAD (ABM)

Steps:

• Put all of the ingredients in the bread machine in the order according to manufacturer's directions.
• Select Basic Wheat cycle and Light crust setting.

GRAVLAX AND DILL CRèME FRAîCHE ON RYE BREAD

Steps:

• In a small bowl, mix together the lemon zest, chopped dill, creme fraiche and Pernod. Season with salt and pepper and set aside.
• Cut the rye bread into 24-30 bite sized squares, about 1 1/2in square. Spoon a small amount of the crème fraîche mixture on top of each square of bread. Cut the gravlax salmon into small pieces and arrange a piece on top of the creme fraiche.
• Garnish with a small sprig of dill and a couple of strips of grated lemon rind.

RYE BREAD AND DILL DIP

Steps:

• Mix all the above together.
• Refrigerate overnight.
• "scoop"out center to make into a bread"bowl" and break this part into bite sized pieces.
• Put bread"bowl" in center of platter.
• Put pieces around it.
• Put cold dip in"bowl" and serve.
• Best when made 24 hours ahead.

HERB LIGHT RYE BREAD (BREAD MACHINE)

Steps:

• Using a mortar and pestle, combine the dill seeds, poppy seeds, and celery seeds; crush them together coarsely (or place the seeds between 2 sheets of waxed paper and crush them with a rolling pin).
• Add all the ingredients in the pan according to the order in the manufacturer's directions, adding the crushed seeds with the dry ingredients.
• Set crust on dark and program for the Basic cycle; press Start.
• When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
• Let cool to room temperature before slicing.