Fast Yeast Bread With Onion And Dill Food

DILL AND ONION BREAD

Steps:

• Dissolve the yeast in warm water; let sit till foamy.
• Combine yeast, melted butter, sugar, cottage cheese, onion, dill, soda, salt and 2 eggs in a large mixing bowl.
• Add 2 cups flour.
• With a dough hook or by hand, knead in remaining flour. Only add the last 1/2 cup flour if the dough will not pull away from sides of pan after kneading for about 10 minutes.
• Cover and let rise until double.
• Punch dough down and let rise again.
• Finally, knead the dough by hand until it is smooth and elastic.
• Shape into 2 round loaves and place on cookie sheets sprinkled with cornmeal.
• Let rise until double, then brush with egg yolk beaten with 2 tablespoons water.
• Bake at 350 degrees F for 45-50 minutes until golden.
• The bottoms of loaves will sound hollow when tapped.

ONION DILL BREAD

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.

EASY ONION-DILL BREAD

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.

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-ONION BATTER BREAD

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.

QUICK YEAST BREAD

Steps:

• Put 4 cups of the flour, yeast, sugar and salt into large bowl.
• Pour in hot water and oil and mix until combined- it will be sticky.
• Add the remaining flour in increments until dough is no longer sticky.
• Knead for about 5 minutes until dough is elastic and smooth.
• Place dough back into bowl and cover with a damp teatowel and let it rise until double its size- about 1/2 hour.
• Punch it down and divide dough into two pieces.
• Roll pieces long enough to fill two well oiled loaf pans and leave to rise until dough has reached the rim of the pan.
• Bake at 400F for 40 minutes.
• Rub hot breads with water and wrap in a teatowel to'sweat' to soften the crust.

COTTAGE DILL BREAD

Steps:

• Measure ingredients into the machine in the order suggested by the manufacturer. Select the Basic Bread cycle.

ONION BREAD II

Steps:

• In a large mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
• Stir salt, shortening, minced onions, oregano and 2 cups bread flour into yeast mixture. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Stir dough to deflate and place it into a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and let rise until the top of the dough is within 1/2 inch of the top of the pan, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• After loaf has risen, arrange onion slices on top of the loaf. Pour melted butter over the slices and bake in preheated oven for 35 to 40 minutes, or until golden brown. Remove from pan to cool on a wire rack.