Dilly Dilly Bread Dip Food

DILL DIP

Steps:

• Mix all ingredients together.
• Refrigerate for at least a couple of hours in an airtight carton for flavors to blend. Best if made the day before serving.
• Serve in a rye round bread bowl (rip out pieces in the center and place around the edges of the platter for dipping), raw vegetables or chips.

DILL FLAKEY BREAD

Steps:

• In a large bowl, combine the flour, pastry flour, sugar, salt and baking powder. Create a well in the center and add 3/4 cup water. Mix until you have a shaggy dough.
• Turn the dough out onto a floured surface and knead, adding additional flour as needed, until smooth, 5 to 7 minutes. Transfer the dough to an oiled bowl, cover with plastic wrap and rest for 30 minutes.
• Turn the dough out onto a work surface and divide into 6 balls. Keep them covered with plastic wrap when you're not working with them. Using your hands, spread 1 tablespoon butter on a large work surface, top one of the balls of dough with another tablespoon of butter and pat out into a flat circle. Put the buttered dough ball on top of the spot of butter on the work surface. Using a flat hand, gently massage the dough in circular motions (as if you're washing a window) to flatten it out into a very large translucent circle. It's ok if it tears and is not perfect just try to get it as thin as possible!
• Top with a sprinkling of the dill and then roll it out into a long, skinny log. Roll the log into a coil and transfer to a plate. Repeat with the remaining dough.
• Roll out the coils into 7-inch-round circles by placing them between two pieces of wax paper and flattening with a rolling pin. The dough will probably want to stick to the wax paper, but it's ok if it tears while you're peeling it off. Alternatively, you can stick the rolled-out coils in the fridge for about 30 minutes, which will make them slightly easier to handle.
• Heat a large skillet over medium heat and cook one at a time until golden brown, about 3 minutes per side. Serve hot!

DILL DIP

Steps:

• In a medium bowl, mix together mayonnaise, sour cream, chopped onion, seasoning salt, dill weed, and white sugar. Refrigerate for at least 8 hours before serving to blend flavors.

GARLIC-DILL SODA BREAD

Steps:

• In a large bowl, whisk the first 8 ingredients. Add buttermilk and cheese; stir just until moistened. Turn onto a lightly floured surface; knead gently 6-8 times or just until dough comes together. Shape dough into a 6-in. round loaf. Using a sharp knife, score surface with 1-in.-deep cuts in a crisscross pattern. Place in a greased 5-qt. slow cooker., Cook, covered, on high 1-1/2 to 2 hours or until a thermometer reads 190°-200°., Preheat broiler. Remove bread; place on a baking sheet. Broil 6-8 in. from heat 2-3 minutes or until golden brown. Remove to a wire rack to cool completely.

LORRIE'S DILL DIP IN A BREAD BOWL

Steps:

• With a serrated knife, cut a circle from the center of one of the loaves of bread, keeping sides intact, trim inside of bread to form bowl.
• Set bread bowl aside and cut all remaining bread, including the second loaf of bread, into large bite sized pieces.
• Combine remaining ingredients, mix well.
• Just before serving, fill hollow portion of bread bowl with sour cream mixture.
• Place bread bowl on serving platter and surround it with the cut bread pieces, use the bread pieces as dippers.

HAWAIIAN BREAD WITH DILL DIP

Steps:

• First make the Hawaiian Bread (or purchase a large loaf of ready made Hawaiian Bread).
• Combine the lukewarm water and the lukewarm milk together with the 1 Tbsp sugar and both packets of yeast.
• Let sit 5-10 minutes until foamy- if it doesn't get foamy, then your liquids were too hot and killed the yeast OR your yeast was too old (in which case, you need to start this part over with fresh yeast).
• Combine eggs, vanilla, 1 cup sugar, lemon extract, and foamy yeast mixture in a large bowl.
• Add flour gradually, about 1 cup at a time- adding enough to make a stiff dough- you may not need all of the flour or you may need even a little more, depending upon the humidity the day you make the bread.
• Once the doughs forms into a kneadable mass, dump it onto a floured surface and knead about 8-10 minutes or until the dough is smooth and elastic.
• Divide dough into 2 halves and form into balls.
• Place each dough ball* into a greased pie plate, cover with plastic loosely, and let rise 1-1 1/2 hours or until doubled in bulk.
• When dough is rising, combine the ingredients for the dip together until smooth, cover and chill until ready to use.
• If you plan to use both loaves of bread, make an extra batch of dip.
• Once the dough has fully risen, place bread in preheated 375 F oven and bake for 30 minutes, or until golden and if rapped on the bottom of the loaf, they should sound hollow.
• Remove from pans and let cool completely.
• Shortly before serving time,hollow out one loaf of bread, leaving a shell to use as a bread bowl for the dip.
• Cut the chunks of bread into cubes or just tear into bite sized pieces.
• When ready to serve, fill hollowed out loaf with chilled dip.
• Serve bread and dip with a platter of fresh veggies and the bite sized pieces of the bread you tore earlier.
• Note:*If you wish you may toss the unrisen dough into a freezer bag and freeze for another use- when ready to use, simply place in a greased pie plate and let thaw overnight in the fridge.
• Remove from the fridge and let rise until doubled in bulk and proceed with the rest of the recipe.
• This recipe makes enough dip for one loaf to be filled at least once, but makes enough bread for two loaves.
• Sometimes I bake the second loaf anyway and have that available to cut into more bread cubes or I just make up an extra batch of dip for the second loaf.

DILLY BREAD

Steps:

• Spray counter lightly with non-stick cooking spray. Combine 4 rolls and roll into a 10-12 inch rope. Repeat with remaining rolls to make 3 total ropes. If using bread, cut loaf in 3 equal pieces and roll each piece into a rope. Combine garlic salt, dill and cheese and sprinkle onto countertop. Roll ropes in the mixture to cover.
• Press one end of the ropes together firmly and braid the ropes. Press remaining ends firmly together. Place braid on sprayed baking sheet. Sprinkle any remaining mixture over the braid. Cover with sprayed plastic wrap and let rise until double in size. Remove wrap and bake at 350°F 20-25 minutes or until nicely browned.

TASTY DILL BREAD

Steps:

• Make the dough: In a medium bowl, sprinkle the yeast over 1/2 cup warm water (about 110 degrees F) and gently shake the bowl to help the yeast mix with the water. Set aside until dissolved, about 10 minutes.
• In the bowl of a mixer fitted with a paddle attachment, combine the bread flour with the shallots, fresh dill, dill seeds, fennel seeds, sesame seeds, honey, molasses, wheat germ, salt and pepper. Mix on medium-low speed to blend. Mix in the cottage cheese and egg.
• Add the yeast mixture and mix to incorporate. Transfer the dough to a greased bowl. Cover with a towel and put in a warm place until doubled in volume, 1 hour 30 minutes to 2 hours.
• Grease an 8-inch loaf pan with butter. Gently push the air out of the dough. Put the dough squarely in the pan and cover it with the towel again. Leave in a warm place to rise for 1 hour. Meanwhile, preheat the oven to 400 degrees F.
• Bake the bread: Lower the oven temperature to 350 degrees F. Bake the loaf until a wooden pick inserted into the center comes out clean or the internal temperature of the bread reaches 200 degrees F, 30 to 35 minutes. Remove from the oven and unmold. Let the bread rest on a rack for at least 30 minutes before cutting. (Or, if you're like me, tear off the end and nibble on it immediately as you wait for the rest of the loaf to cool! The crust is addictive.)

DILL DIP

Steps:

• In a small bowl, combine the first 7 ingredients. Chill for at least 1 hour. Serve with vegetables or potato chips.

MOM'S DILL DIP

Steps:

• Stir sour cream, mayonnaise, parsley, green onion, dill, and seasoned salt together in a bowl until smooth.

DILLY RYE BOAT DIP

Steps:

• Using a bread knife, remove the 'crown' of the bread. Hollow out the inside of the loaf, and cut into bite size cubes for dipping.
• In a medium bowl, blend sour cream, mayonnaise, chipped beef, Beau Monde seasoning, celery salt, and dill weed. Mix thoroughly, cover, and chill for at least 1 hour.
• Spoon the chilled dip into the hollow bread loaf, and serve with cubed bread for dipping.

DILL BREAD

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.

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.

DILL DIP II

Steps:

• In a medium bowl, combine sour cream, mayonnaise, monosodium glutamate, seasoning salt, parsley and dill. Cover and refrigerate overnight.