CARROT-ONION-DILL BREAD
Provided by a1hotfood
Time 2h
Yield 12
Number Of Ingredients 10
Steps:
- Follow manufacturer's directions for loading ingredients into machine. Measure ingredients carefully. Select regular, rapid or delayed time bake cycle and follow manufacturer's directions for starting machine.
Nutrition Facts :
GRANDMA'S OLD FASHIONED DILL BREAD
Gorgeous golden brown loaves of old fashioned dill bread served piping hot out of the oven, smothered with butter and sprinkled with coarse sea salt. An ultimate temptation that fills the house with aromas of dill seed and minced onions and is extremely hard to resist.
Provided by Kristy Murray
Categories Bread
Time 55m
Number Of Ingredients 14
Steps:
- Dissolve yeast and sugar in the warm water. Let it sit for 10 minutes until the foam on top is doubled in size.
- Heat the cottage cheese in a small pan to lukewarm.
- Combine the cottage cheese and the yeast mixture together.
- Add the remaining ingredients until combined.
- Butter a large bowl and place the dill bread dough. Roll the dough around the bowl to butter it.
- Place a dish towel over the bowl and set it in a warm place (microwave works great). Let the dough rise for about one hour or until it is doubled in size.
- Press the dough down and shape it into either one regular loaf size or three mini loaves.
- Place the shaped dough into the loaf pan(s). And again set them in a warm place, cover them with a dish towel and let them rise for another hour or until doubled in size.
- While the dough is rising for the second time preheat the oven to 350°F.
- Bake the regular sized loaf for 40-45 minutes or until golden brown. Bake the mini loaves for 25-30 minutes.
- Take out of the oven and let sit for no longer than 5 minutes in the pan(s). Remove the bread from the pan(s) and set them on a wire cooling rack.
- Brush lots of butter on the top and sides of the loaves. Sprinkle with coarse sea salt.
- ENJOY!
Nutrition Facts : ServingSize 1/6th of Regular Loaf, Calories 189 calories, Sugar 5 g, Sodium 462 mg, Fat 4 g, SaturatedFat 2 g, UnsaturatedFat 1 g, TransFat 0 g, Carbohydrate 30 g, Fiber 1 g, Protein 7 g, Cholesterol 33 mg
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.
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
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.
CARROT-ONION-DILL BREAD (LARGE LOAF)
Number Of Ingredients 10
Steps:
- 1. If bread machine typically uses 2 cups flour, use small loaf recipe. If machine uses 3 cups flour, use large loaf recipe.2. Follow manufacturer's directions for loading ingredients into machine. Measure ingredients carefully.3. Select regular, rapid or delayed-time bake cycle and follow manufacturer's directions for starting machine.High Altitude (above 3500 feet): For small loaf, increase water by 1 to 2 tablespoons and decrease yeast by 1/4 to 1/2 teaspoon. For large loaf, increase water by 1 1/2 to 3 tablespoons and decrease yeast by 1/4 to 3/4 teaspoon. Continue as directed above.Nutrition Information Per Serving: Serving Size: 1 Slice * Calories: 150 * Calories from Fat: 20 * % Daily Value: Total Fat: 2 g 3% * Saturated Fat: 0 g 0% * Cholesterol: 0 mg 0% * Sodium: 290 mg 12% * Total Carbohydrate: 27 g 9% * Dietary Fiber: 1 g 4% * Sugars: 2 g * Protein: 5 g * Vitamin A: 25% * Vitamin C: 0% * Calcium: 0% * Iron: 10% * Dietary Exchanges: 1 1/2 Starch, 1/2 Fat or 1 1/2 Carbohydrate, 1/2 FatSee Cook's Note: Bread Machine Tips and Bread Machine Troubleshooting
Nutrition Facts : Nutritional Facts Serves
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