Onion Dill Bread Abm Recipes

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.

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.

DREW'S FAMOUS ONION DILL BREAD

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.

ONION DILL BREAD (ABM)

Steps:

• Add in order.

ONION DILL PICNIC BREAD

Steps:

• In small saucepan, combine sugar, milk, 1/2 cup butter and salt.
• Cook on medium heat until butter is melted.
• Cool to warm (105-115F).
• Meanwhile, in large bowl, dissolve yeast in 1/2 cup warm water.
• Stir in minced onion and only 2 1/2 tsp dillweed.
• Add milk mixture, 2 beaten eggs and enough flour to make dough easy to handle.
• Turn dough onto lightly floured surface and knead until smooth, about 8 minutes.
• Place dough into a greased bowl; turn greased side up.
• Cover and let rise in a warm place until double in size, approx.
• 1 1/2 hours.
• Punch down dough and divide in half.
• Roll half of the dough into a 24 by 8 inch rectangle.
• Spread with 2 tbsp butter.
• Cut crosswise (not lengthwise) into 6 equal pieces.
• Stack on top of each other, buttered side up.
• Cut stack again, crosswise, into 5 equal pieces.
• Place cut edge down, in a greased 9 by 5 inch loaf pan.
• Repeat with remaining dough and butter.
• Cover, and let rise until double in bulk (about 1 hour).
• Preheat oven to 350F degrees.
• Bake loaves for 25-30 minutes or until lightly browned.
• Meanwhile, in small bowl, stir together egg yolk and 1 tbsp water.
• Brush each loaf with egg mixture and sprinkle with remaining 1/2 tsp dillweed (1/4 tsp each loaf).
• Continue baking for 4-5 minutes or until golden brown.
• Remove from pan immediately.

ONION HERB BREAD (BREAD MACHINE)

Steps:

• Place all ingredients in machine in manufacturer's recommended order.
• Set on medium crust or white bread setting.
• When done, remove from pan and cool on wire rack 30 minutes.
• Slice and serve with butter.

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.

DILL RYE BREAD (ABM)

Steps:

• Put all of the ingredients in the bread machine in the order according to manufacturer's directions.
• Select Basic Wheat cycle and Light crust setting.

DILL BREAD

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.

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.

DILL BREAD

Steps:

• Preheat the oven to 350 degrees.
• Proof the yeast in the lukewarm water with the sugar.
• In a saucepan, warm the cottage cheese until lukewarm, and add to the yeast sponge. Then add the egg, lightly beaten, the grated onion, melted butter, salt, baking soda, dill seeds and fresh dill.
• Stir until well blended, then add just enough flour to make a rather soft dough.
• Put the dough into a large buttered bowl, cover with a towel and place in a warm spot to rise for about 1 hour or until doubled in bulk.
• Remove the dough to a lightly floured work surface and knead for a couple of minutes.
• Then place in a large buttered (9" by 5') loaf pan.
• Cover and let rise for about 30 minutes.
• Then bake in the oven for about 50 minutes or until the bread has turned light brown and sounds hollow when tapped.
• Cool wrapped in a towel.