Dill And Sour Cream Bread Biscuit Mix Food

DILL AND SOUR CREAM BREAD (BISCUIT MIX)

Steps:

• Combine all ingredients in a mixing bowl, stir just until moistened, pour into a well greased 9"x5" loan pan.
• Bake at 350 for 45-50 minute until golden.
• Let cool in pan 5 min., remove and cool completely on a wire rack for 2 hours before slicing.
• Store tightly wrapped, stores well in fridge for up to 10 days.

SOUR CREAM BISCUITS

Steps:

• Mix together flour, salt, baking soda, and baking powder. Add sour cream and mix to a soft dough. Add additional water if necessary.
• With well floured hands shape dough into round biscuit shapes. Bake at 450 degrees F (230 degrees C) for 12 minutes.

DILL BISCUITS

Steps:

• In a shallow bowl, combine the butter, onion and dill. Cut biscuits in half lengthwise; toss in butter mixture. Arrange in a single layer in an ungreased 9-in. square baking pan. , Bake at 450° for 8-10 minutes or until lightly browned. Serve warm.

FLAKY DILL BISCUITS

Steps:

• In a large bowl, combine the flour, baking powder, dill, salt and pepper. Cut in butter until the mixture resembles coarse crumbs. With a fork, stir in eggs and 1/2 cup cream just until moistened. , Drop by 1/4 cupfuls 2 in. apart onto an ungreased baking sheet. Brush tops with remaining cream. Bake at 450° for 10-12 minutes or until golden brown. Serve warm.

SOUR CREAM-DILL BREAD

Steps:

• Heat oven to 350°F. Generously grease loaf pan, 9x5x3 inches.
• Stir together all ingredients just until moistenend. Pour into pan.
• Bake 45 to 50 minutes or until golden brown. Cool 5 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

CUCUMBER DILL ROLLS SAVORY BREAD MACHINE

Steps:

• 1. Peel, deseed and dice the cucumbers. Measure out 3/4 cups of the diced cucumbers. Place the 3/4 cup cucumber chunks and 1/4 cup water in a food processor or blender. Puree until smooth. (a few chunks are ok) The exact measurement you will use is 3/4 cup of puree. If you have extra, freeze it until you want to make these again.
• 2. Put the puree in a sauce pan. Add the sour cream,sugar,salt and additional 1 Tablespoon of water. Heat until warmed to 110 degrees to 120 degrees.
• 3. Now place the heated puree mixture into your bread machine.
• 4. Add to the bread machine the Flour,dill and chives.
• 5. Place butter into the 4 corners of the bread machine. Make a small indentation in the middle of the flour and add the yeast to the middle.
• 6. Process on dough setting.
• 7. When done, take out of bread machine and divide dough into 12 rolls. This dough turned out to be very easy to work with!
• 8. Put the 12 portions on a greased baking pan. Now, Preheat the oven to 375 degrees. Let rise for about 45 minutes until doubled.
• 9. Bake in preheated oven for 30 -35 minutes until golden brown. Cool on a rack.

SOUR CREAM DILL BREAD

Steps:

• Dissolve yeast in warm water.
• In large mixing bowl,combine sour cream,egg,butter,salt,sugar,dill(5 and 1 cup flour.
• Stir in yeast mixture.
• Beat for 1 minute on medium,scraping sides of bowl often.
• Stir in remaining flour,cheese and enough rye flour to make stiff dough.
• Turn onto lightly floured surface and knead til smooth and elastic,about 5 minutes.
• Place in buttered bowl,turn to butter top.
• Cover and let rise in warm place until doubled (about 1 and 1/2 hours) Punch dough down.
• Shape in ball.
• Place in buttered 8 inch round cake pan.
• Brush with melted butter.
• Cover and let rise,til doubled (about 1 hour) Beat egg white and water and brush over top of bread.
• Bake at 375 degrees,35 to 40 minutes or until loaf sounds hollow when tapped.
• Remove from pan and allow to cool on wire rack.

CHEDDAR DILL BISCUITS

Steps:

• Put oven rack in middle position and preheat oven to 400°F.
• Pulse flour, baking powder, sugar, baking soda, and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal. Add Cheddar and dill and pulse until just combined. Whisk together yogurt and milk, then add to food processor and pulse until dough just comes together. Spoon 12 (1/4-cup) mounds of dough about 2 inches apart onto an ungreased large baking sheet and bake until puffed and pale golden, 12 to 15 minutes.

SOUR CREAM, CUCUMBER AND DILL DIP

Steps:

• Mix the sour cream, cucumber, and dill together in a bowl until thoroughly blended. Stir in the lemon juice and salt. Adjust seasonings to taste. Cover and refrigerate 1 to 2 hours.