Dilly Onion Braid Recipes

DILL SEED BRAID

Steps:

• In a large bowl, dissolve yeast in warm water. Add the yogurt, onion, sugar, butter, egg, dill seed, salt and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into thirds. Shape each portion into a 20-in. rope. Place ropes on a large greased baking sheet and braid; pinch ends to seal and tuck under. Cover and let rise until doubled, about 30 minutes. , Bake at 350° for 35-40 minutes or until golden brown. Remove from pan to a wire rack to cool.

GRANDMA'S OLD FASHIONED DILL BREAD

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!

DILL AND ONION BREAD (AKA DILLY CASSEROLE BREAD)

Steps:

• 1. In a large bowl, combine dry ingredients (flour, sugar, onion, dill weed, dill seed, salt, bake soda and yeast). Lightly stir to mix. Set aside.
• 2. Pour the first four ingredients, (water, egg, cottage cheese and butter), into the bread machine mixing well.
• 3. ADD the dry ingredients in the large mixing bowl on top of the wet ingredients in the bread machine.
• 4. Set bread machine for a one-pound loaf, dark crust, Basic White dough. NOTE: If you want a chewier texture to the crust, set French Bread setting instead of Basic White. Push START.
• 5. When the last alarm rings on the machine to indicate you can stop and remove the mixing paddle, do so at this time. NOTE: At this point, you can choose to turn out the dough, roll/fold into a ball and set inside a medium-sized greased casserole dish for its last rise. SLICE the top of the dough down the center about a one-inch deep. Brush melted butter on top. SPRINKLE with coarse salt and dill weed for added flavor (optional). Cover and let rise in a warm place for about an hour to 90-minutes until at least doubled in size. IF YOU DON'T WANT TO TURN IT OUT, simply remove the paddle and return the dough to the center of the machine and it will finish rising and baking according to your machine settings, IF baking in the machine, when you return the dough to the well center, slice top of dough, brush with melted butter and sprinkle top with coarse salt and dill weed for added flavor (optional).
• 6. IF baking in oven, bake at 350-degrees for 35-45 minutes. Bread is done when golden brown on top and when bread sounds hollow when touching the top.
• 7. When baking is complete, turn finished bread out and allow to cool for 15 minutes before serving with softened butter. Store in bread box or lightly cover with plastic wrap. NOTE: some bakers like to brush melted butter on top when the bread comes out of the oven and that's an option. I don't do that because I feel it speeds up the aging process of day old bread.
• 8. NOTE: This bread doesn't keep well for more than two days. If you have leftovers, you should consider cutting into cubes and toasting to make croutons or running through a mill grinder to make savory bread crumbs for stuffing, meatloaf mix, coating on pork chops or other foods as your imagination takes you.

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.

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.

BRAIDED ONION-POTATO LOAF

Steps:

• Place potato and onion in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until vegetables are tender. Drain; mash until potatoes are smooth (about 3/4 cup); set aside., In bread machine pan, place the milk, mashed potato, egg, butter, honey, cheese, parsley, salt, pepper, flour and yeast in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface. Divide into thirds. Shape each into an 18-in. rope. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. , Cover with a clean kitchen towel and let rise in a warm place until doubled, about 1 hour. Uncover; brush top with beaten egg. Sprinkle with additional cheese. Bake at 350° for 25-35 minutes or until golden brown. Remove from pan to a wire rack.

DILL & ONION BREAD

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.

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.