Dill Onion Batter Bread Recipes

DILL BATTER BREAD

Dill Batter Bread image

Even those who don't consider themselves bakers can make this bread with success. And your guests will be delighted! -Donna Lindecamp, Morganton, North Carolina

Provided by Taste of Home

Time 2h5m

Yield 1 loaf (16 pieces).

Number Of Ingredients 11

Ingredients

1/4 cup sugar
2 packages (1/4 ounce each) active dry yeast
2 teaspoons dill weed
1-1/2 teaspoons salt
4-1/2 cups all-purpose flour
1 cup water
1 cup 2% milk
1/4 cup canola oil
1 large egg, room temperature
2 teaspoons butter, melted
1/2 teaspoon kosher salt

Steps:

In a large bowl, mix sugar, yeast, dill weed, salt and 2 cups flour. In a small saucepan, heat water, milk and oil to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add egg; beat on high 2 minutes. Stir in remaining flour to form a stiff batter. Cover and let rise until doubled, about 1 hour., Preheat oven to 375°. Stir down batter. Transfer to a greased 2-1/2-qt. round baking dish. Bake until bread is deep golden brown and sounds hollow when tapped, 45-50 minutes., Cool 5 minutes before removing to a wire rack. Brush with butter; sprinkle with salt. Cool completely.

Nutrition Facts : Calories 191 calories, Fat 5g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 298mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.

DILL-ONION BATTER BREAD

Dill-Onion Batter Bread image

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

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup warm 2% milk (110° to 115°)
2 tablespoons butter, softened
2 tablespoons sugar
1 egg
2 teaspoons dill seed
2 teaspoons dried minced onion
1/2 teaspoon salt
3 cups all-purpose flour

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.

DILL AND ONION BREAD

Dill and Onion Bread image

A Russian recipe from the Frugal Gourmet on our Immigrant Ancestors. This is a hearty bread which goes well with stew. This recipe is so easy if you have a kitchenaid mixer. And it's delicious! Cook time includes rise time. I like to freeze one loaf for later.

Provided by Kaarin

Categories Yeast Breads

Time 4h20m

Yield 2 loaves

Number Of Ingredients 14

Ingredients

2 tablespoons fast rising yeast
1/2 cup warm water (105 degrees)
2 tablespoons butter, melted
4 tablespoons sugar
2 cups small curd cottage cheese, warmed slightly in microwave
2 tablespoons dried onion flakes, minced
2 tablespoons dried dill
1/2 teaspoon baking soda
2 teaspoons salt
2 eggs
4 1/2-5 cups all-purpose flour
cornmeal, for dusting pans
1 egg yolk
2 tablespoons water

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.

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