BONNIE'S WHITE BREAD -- FEATHER LIGHT !
This feather light bread has wonderful texture, tastes great, is pliable, cuts beautifully, and is easy to make, too! What more can you ask for than that? Oh, and the smell will drive you crazy! Enjoy! The photo is my own, recipe adapted from my Onion and Dill Casserole Bread recipe.
Provided by BonniE !
Categories Other Breads
Time 2h30m
Number Of Ingredients 9
Steps:
- 1. EQUIPMENT: You will need a medium sized mixing bowl, thermometer, blender, and an electric mixer.
- 2. DRY INGREDIENTS: Measure one cup of the flour and put into a medium sized mixing bowl. (you will not use all the flour) Add sugar, salt, baking soda and yeast, stir to mix.
- 3. WET MIXTURE: In a small saucpan, add the water, cottage cheese and butter. Heat while stirring until the thermometer reads 120 degrees.
- 4. FIRST RISING: Break the egg into the dry ingredients and beat it with a fork, then add the wet mixture and mix well. Blend with the electric mixer until moist, then beat for 3 minutes at medium speed. Trade your mixer for a wooden spoon and stir in the remaining 1 to 1 2/3 cups of flour by hand to form a soft dough. Use the same bowl you mixed it in. Cover with a tea towel and place in a warm place to rise. I use my oven with the light on. Let it rise until doubled in size. about 45 to 60 minutes.
- 5. PREPARE YOUR CASSEROLE DISH FOR BAKING: Choose a 2 1/2 to 3 quart casserole dish and grease it or use Pam spray. Set aside. Pre-heat the oven to 350 degrees.
- 6. SECOND RISING: After the dough has risen, uncover and punch it down to remove the air bubbles, add as little flour as necessary. Turn the dough into the greased casserole dish, and cover and let rise until doubled in size about 45 minutes, then uncover and place in the pre-heated oven (350 degrees) and bake for 35 to 45 minutes. It sounds hollow inside when tapped lightly. Remove the bread from the casserole dish, and butter the top, and place on a wire rack to cool before slicing. Enjoy!
- 7. COOK'S NOTE: For my dill and onion bread using this recipe go here: https://www.justapinch.com/recipe/utahn/dill-and-onion-casserole-bread/savory-bread?k=dill+and+onion+bread&p=2&o=r Donna Brown tried this variation in the recipe: She used 1 teaspoon garlic salt for the salt in the recipe, 1 teaspoon garlic powder and 1 1/4 to 1 1/2 teaspoons minced onions.
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 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.
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.
DREW'S FAMOUS ONION DILL BREAD
Make and share this Drew's Famous Onion Dill Bread recipe from Food.com.
Provided by Steve P.
Categories Yeast Breads
Time 4h
Yield 1-2 loaves (1 bread machine or 2 loaf pans hand made)
Number Of Ingredients 12
Steps:
- In the order listed, place dry ingredients and egg in the bread machine.
- Warm the next set of ingredients and add them.
- Select white bread setting on bread machine and press start.
- Brush top lightly with a little melted butter when machine enters bake cycle if you wish.
- If you don't have a bread machine you can knead by hand let rise and bake in 2 loaf pans.
Nutrition Facts : Calories 2490.8, Fat 69.5, SaturatedFat 35.9, Cholesterol 348.3, Sodium 4755.7, Carbohydrate 389.2, Fiber 17.4, Sugar 54.9, Protein 77
BONNIE'S DILL AND ONION CASSEROLE BREAD
The texture of this outstanding bread is surpisingly light on the inside with a nicely browned, chewy crust on the outside. I fell in love with the taste, the texture and the method of baking it in a casserole dish. The smell will kill you with joy! My husband loved it and hovered in the kitchen, waiting for it to come out of the...
Provided by BonniE !
Categories Savory Breads
Time 1h50m
Number Of Ingredients 13
Steps:
- 1. EQUIPMENT: You will need a medium size mixing bowl, a thermometer, blender, and an electric mixer.
- 2. DRY INGREDIENTS: Measure one cup of the flour and put it into a medium size mixing bowl. (you will not use all the flour) Add sugar, onion, dill seed, salt, baking soda and yeast, stir to mix.
- 3. WET MIXTURE: Blend the cottage cheese until smooth. In a small saucpan, add the water, cottage cheese and butter. Heat while stirring until the thermometer reads 120 degrees. Remove from heat.
- 4. FIRST RISING: Break the egg into the dry ingredients and beat it with a fork, then add the wet mixture and mix well. Blend with the electric mixer until moist, then beat for 3 minutes at medium speed. Trade your mixer for a wooden spoon and stir in the remaining 1 to 1 2/3 cups of flour by hand to form a soft dough. Leave in the bowl you mixed it in, and cover with a tea towel and place in a warm place to rise. I use my oven with the light on. Let it rise until doubled in size. about 45 to 60 minutes.
- 5. PREPARE YOUR CASSEROLE DISH FOR BAKING: Choose a 1 1/2 to 2 quart casserole dish and grease it or use Pam spray. Set aside. Pre-heat the oven to 350 degrees.
- 6. SECOND RISING: After the dough has risen, uncover and punch it down to remove the air bubbles, add as little flour as necessary. Turn the dough into the greased casserole dish, and cover and let rise until doubled in size about 45 minutes, then uncover and place in the pre-heated oven (350 degrees) and bake for 35 to 45 minutes. It sounds hollow inside when tapped lightly. Remove the bread from the casserole dish, and butter the top (you may sprinkle with coarse salt if you wish) and place on a wire rack to cool before slicing. Enjoy!
- 7. COOK'S TIP: For plain feather light white bread using this technique, go here for the recipe: https://www.justapinch.com/recipe/utahn/white-bread-feather-light/other-bread
DILL AND ONION BREAD
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
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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