ONION DILL BREAD
This flavorful loaf is a nice accompaniment to a light lunch featuring chicken or tuna salad. It owes its richness to cottage cheese and sour cream. - Ruth Andrewson, Leavenworth, Washington
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (2 pounds).
Number Of Ingredients 10
Steps:
- In bread machine pan, place first 4 ingredients in order given. In a saucepan, combine remaining ingredients and heat just until warm (do not boil). Pour into bread pan. Select white bread setting. Bake according to bread machine directions.
Nutrition Facts : Calories 150 calories, Fat 4g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 211mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.
DILL BREAD
This golden-brown dill bread recipe is moist and flavorful. Dill weed gives each wedge an herbed zest, making it a nice complement to most any meal. What's more, this easy yeast bread requires no kneading! -Corky Huffsmith, Salem, Oregon
Provided by Taste of Home
Time 45m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast in warm water. In a small saucepan, heat cottage cheese to 110°-115°; add to yeast mixture. Add fresh dill, butter, salt, sugar, dill seed, egg and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; shape into a 6-in. circle. Transfer to a greased 9-in. round baking pan. Cover and let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°., Bake until golden brown and bread sounds hollow when tapped, 35-40 minutes. Remove from pan to a wire rack to cool. Cut into wedges.
Nutrition Facts : Calories 118 calories, Fat 2g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 385mg sodium, Carbohydrate 19g carbohydrate, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges
ONION DILL PICNIC BREAD
I wish you could see the picture for this bread. It looks like a golden, flakey deck of cards standing on end!...and the oniony aroma of the baking bread is out of this world! If you don't like the flavor of dill, it can be omitted and the bread will still be delicious. Prep time does not include rising time.
Provided by MMers
Categories Yeast Breads
Time 55m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- In small saucepan, combine sugar, milk, 1/2 cup butter and salt.
- Cook on medium heat until butter is melted.
- Cool to warm (105-115F).
- Meanwhile, in large bowl, dissolve yeast in 1/2 cup warm water.
- Stir in minced onion and only 2 1/2 tsp dillweed.
- Add milk mixture, 2 beaten eggs and enough flour to make dough easy to handle.
- Turn dough onto lightly floured surface and knead until smooth, about 8 minutes.
- Place dough into a greased bowl; turn greased side up.
- Cover and let rise in a warm place until double in size, approx.
- 1 1/2 hours.
- Punch down dough and divide in half.
- Roll half of the dough into a 24 by 8 inch rectangle.
- Spread with 2 tbsp butter.
- Cut crosswise (not lengthwise) into 6 equal pieces.
- Stack on top of each other, buttered side up.
- Cut stack again, crosswise, into 5 equal pieces.
- Place cut edge down, in a greased 9 by 5 inch loaf pan.
- Repeat with remaining dough and butter.
- Cover, and let rise until double in bulk (about 1 hour).
- Preheat oven to 350F degrees.
- Bake loaves for 25-30 minutes or until lightly browned.
- Meanwhile, in small bowl, stir together egg yolk and 1 tbsp water.
- Brush each loaf with egg mixture and sprinkle with remaining 1/2 tsp dillweed (1/4 tsp each loaf).
- Continue baking for 4-5 minutes or until golden brown.
- Remove from pan immediately.
Nutrition Facts : Calories 1832.6, Fat 80.9, SaturatedFat 47.8, Cholesterol 497.5, Sodium 1767.4, Carbohydrate 239.3, Fiber 8.3, Sugar 52.9, Protein 37.6
EASY ONION-DILL BREAD
This home-baked yeast loaf, flavored with cottage cheese, onion flakes and dill weed, is easy to make. Slice and serve alongside soups or stews.
Provided by My Food and Family
Categories Home
Time 1h45m
Yield Makes 16 servings, one slice each.
Number Of Ingredients 10
Steps:
- Mix cottage cheese and water in small microwaveable bowl. Add butter. Microwave on HIGH 1-1/2 to 2 min. or until mixture reaches 120°F to 130°F, stirring after each minute.
- Combine 1-1/2 cups of the flour, the yeast, sugar, onion flakes, dill weed, salt and baking soda in large bowl. Add cottage cheese mixture and egg; mix well. Add 1 cup of the remaining flour; mix well.
- Place dough on lightly floured surface; knead until smooth and elastic, adding some of the remaining 1/4 cup flour if dough is too moist. Cover dough; let rest 10 min. Shape into ball. Place on well-greased baking sheet; cover loosely with plastic wrap. Let rise in warm place 45 min. or until doubled in volume. Uncover.
- Preheat oven to 350°F. Bake 40 to 45 min. or until bread is golden brown. Immediately remove to wire rack. Cool completely. Cut into slices to serve.
Nutrition Facts : Calories 110, Fat 2 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 20 mg, Sodium 230 mg, Carbohydrate 18 g, Fiber 1 g, Sugar 2 g, Protein 4 g
DILL ONION BUTTERMILK BREAD
This is the first bread recipe I ever made. It's also my favorite. Prep time includes time for dough to rise.
Provided by Shelby Jo
Categories Yeast Breads
Time 2h30m
Yield 3 medium loaves
Number Of Ingredients 11
Steps:
- Make mound of flour directly on counter or table. Make a well in the center for the yeast. Add the other dry ingredients (onion, dill weed, and salt) around the edge. Make sure to keep salt out of the yeast.
- Add sugar and the lukewarm water to the yeast. Proof yeast until bubbly.
- Mix together the melted butter, egg, buttermilk, and 1 cup of water. SLOWLY add to dry ingredients while mixing with the other hand.
- Mix together until it forms a ball that is not sticky or dry. It should be soft "like a baby's bottom".
- Put in a greased bowl and cover with a light damp towel. Let dough rise until doubled (about 45 minutes or so).
- Punch dough down and separate into 3 medium loaves. Place loaves in greased pans and let rise again for another 45 minutes.
- Bake at 350°F for 30 minutes. (I usually check it a little early!).
Nutrition Facts : Calories 1266.1, Fat 17.3, SaturatedFat 8.8, Cholesterol 95.8, Sodium 1775.8, Carbohydrate 234.7, Fiber 10.7, Sugar 7.7, Protein 38.7
DILL-ONION BATTER BREAD
Since the dough doesn't require kneading, this is a very easy bread to make. The tender loaf has a pleasant dill flavor. I serve it with soups, salads and many entrees.
Provided by Taste of Home
Time 45m
Yield 1 loaf (16 slices).
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, egg, dill seed, onion, salt and 1-1/2 cups flour. Beat on medium speed for 3 minutes. Stir in remaining flour (batter will be sticky). Do not knead. Cover and let rise in a warm place until doubled, about 1 hour., Stir batter down. Spoon into a greased 9x5-in. loaf pan. Cover and let rise until nearly doubled, about 45 minutes. , Bake at 350° for 30-35 minutes or until golden brown (cover loosely with foil if top browns too quickly). Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 138 calories, Fat 3g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 115mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.
DREW'S FAMOUS ONION DILL BREAD
Make and share this Drew's Famous Onion Dill Bread recipe from Food.com.
Provided by Steve P.
Categories Yeast Breads
Time 4h
Yield 1-2 loaves (1 bread machine or 2 loaf pans hand made)
Number Of Ingredients 12
Steps:
- In the order listed, place dry ingredients and egg in the bread machine.
- Warm the next set of ingredients and add them.
- Select white bread setting on bread machine and press start.
- Brush top lightly with a little melted butter when machine enters bake cycle if you wish.
- If you don't have a bread machine you can knead by hand let rise and bake in 2 loaf pans.
Nutrition Facts : Calories 2490.8, Fat 69.5, SaturatedFat 35.9, Cholesterol 348.3, Sodium 4755.7, Carbohydrate 389.2, Fiber 17.4, Sugar 54.9, Protein 77
ONION DILL BREAD (NO-KNEAD)
This bread comes out soft, good for soaking up the last bit of beef stew or beef barley soup. The onion flavor is not over powering. I do add a bit more dill (increase by 1/2 teaspoon) as I like the dill flavor. Prep time doesn't include 2 risings.
Provided by ChrisF
Categories Breads
Time 1h
Yield 1 loaf
Number Of Ingredients 9
Steps:
- In bowl combine 1 1/2 cup of the flour and yeast.
- In a saucepan heat milk, sugar, butter, dill seed or weed, onion, salt, heat to 115-120 degrees stirring to melt the butter.
- Add to dry mixture; add egg.
- Beat at low speed for about 1/2 minute then high for 3 minutes.
- Then stir in remaining flour.
- Cover and let rise till doubled (about 30 minutes) Stir down.
- Then spread evenly in to a greased 9x5x3 inch loaf pan.
- Let rise again until doubled (about 30 minutes) Bake at 350°F for 25 to 30 minutes.
- Remove from pan to cool.
DILL & ONION BREAD
Your family will thank you for the great smells coming from your kitchen when you bake this bread. I use a bread machine to mix my ingredients when making homemade bread, because I have arthritis and fibromyalgia and can no longer knead bread dough very easily. So, the ingredients are listed in the order they go into my bread machine. I promise you this will still work even if you don't use a bread machine. The techniques I use makes a wonderful crust outside with soft center. Perfection! I hope you will give it a try.
Provided by Julie Bailey @julesbai
Categories Savory Breads
Number Of Ingredients 13
Steps:
- ADD ingredients to your bread machine in the order listed.
- Select 'French/Italian Bread' setting on the bread machine menu. Push START.
- Allow bread machine to work through the first mixing cycle (about 45 to 60 minutes), then allow it to enter into the second mix and rise cycle just until the machine stops mixing and begins the rise stage (about 20-minutes). REMOVE from bread machine and handle gently, kneading 5 or 6 turns on floured surface to shape for the baking pan (Dutch oven or casserole dish heat-safe to 500-degrees). Do not over-mix but make sure the dough is coated with flour.
- Tear a piece of parchment paper larger than the baking container. Set it into a large bowl for the dough to rise before baking. Lightly spray the parchment with oil and lightly sprinkle coarse salt on the oiled parchment paper.
- SET the dough onto the parchment paper in the large bowl. Score 2 or 3 times with sharp knife if desired then cover with either a cloth or oiled plastic wrap. Set the bowl in a warm area of the kitchen, probably near your stove. Allow to rise for about 45-minutes.
- About 30-minutes into the dough rising, PRE-HEAT oven to 450-degrees and set the empty Dutch oven (or casserole dish) with heat-proof lid on top, into the oven to get hot (takes about 15 to 20 minutes). You will transfer the dough, parchment and all, into the hot Dutch oven when it finishes rising.
- When dough finishes rising, remove Dutch oven from the hot oven (do not leave oven door open while transferring dough to the baking dish). Remove the lid and gently lift and transfer the dough including the parchment paper into the hot Dutch oven. Place the lid back onto the Dutch Oven and set it back into the hot oven.
- BAKE for 30-minutes with the lid on. At the 30-minute mark, take bread out of oven. Remove the lid. Remove the parchment paper. RETURN bread to the Dutch oven without a lid and bake for another 15 to 20 minutes until a nice golden crust forms.
- REMOVE from oven when done. Cool for at least 10-minutes before serving. STORE cooled bread in a bread bag or plastic storage bag.
COTTAGE DILL BREAD
A very flavorful bread that is great with any Italian food.
Provided by S Beavin
Categories Bread Yeast Bread Recipes
Yield 12
Number Of Ingredients 10
Steps:
- Measure ingredients into the machine in the order suggested by the manufacturer. Select the Basic Bread cycle.
Nutrition Facts : Calories 42 calories, Carbohydrate 2.8 g, Cholesterol 2 mg, Fat 2.5 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 0.7 g, Sodium 269.3 mg, Sugar 1.5 g
DILL BREAD
Make and share this Dill Bread recipe from Food.com.
Provided by Morton Design Graph
Categories Yeast Breads
Time 2h55m
Yield 1 large loaf
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees.
- Proof the yeast in the lukewarm water with the sugar.
- In a saucepan, warm the cottage cheese until lukewarm, and add to the yeast sponge. Then add the egg, lightly beaten, the grated onion, melted butter, salt, baking soda, dill seeds and fresh dill.
- Stir until well blended, then add just enough flour to make a rather soft dough.
- Put the dough into a large buttered bowl, cover with a towel and place in a warm spot to rise for about 1 hour or until doubled in bulk.
- Remove the dough to a lightly floured work surface and knead for a couple of minutes.
- Then place in a large buttered (9" by 5') loaf pan.
- Cover and let rise for about 30 minutes.
- Then bake in the oven for about 50 minutes or until the bread has turned light brown and sounds hollow when tapped.
- Cool wrapped in a towel.
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