Potato And Dill Bread Recipes

DILL BREAD

Dill Bread image

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

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup 2% cottage cheese
1/4 cup snipped fresh dill or 4 teaspoons dill weed
1 tablespoon butter, melted
1-1/2 teaspoons salt
1 teaspoon sugar
1 teaspoon dill seed
1 large egg, room temperature, lightly beaten
2-1/4 to 2-3/4 cups all-purpose flour

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

POTATO AND DILL BREAD

Potato and Dill Bread image

This tasty potato and dill bread makes a great accompaniment to all manner of meals and a perfect picnic treat. Time does not include resting / rising.

Provided by English_Rose

Categories Breads

Time 1h20m

Yield 2 loaves

Number Of Ingredients 8

Ingredients

3 1/2 teaspoons yeast
1 lb strong white flour
1 1/2 teaspoons salt
8 new potatoes, scrubbed
1 garlic clove, chopped
1 ounce butter
2 tablespoons olive oil
1 ounce fresh dill, chopped

Steps:

Dilute the yeast in a little warm water. Put the flour and salt into a bowl, add the diluted yeast, and slowly add enough water to the flour until the mixture forms soft dough. Knead well and then leave to rest overnight.
Boil the potatoes for 5 minutes, leave to cool, then cut into quarters.
Heat the oil and butter together in a frying pan over a moderate heat and fry the potatoes and garlic, until the potatoes are golden, then leave to cool.
Lightly grease a baking tray. Divide the dough into two pieces and flatten them into an oval shape. Place on the baking tray and leave to rise for 1-2 hours.
Set the oven to 450°F Cover the two pieces of dough equally with the potato mixture, pressing it in firmly. Sprinkle with chopped dill and bake for 25 -30 minutes until golden brown. Transfer to a wire rack to cool.

Nutrition Facts : Calories 1599.9, Fat 28.3, SaturatedFat 9.7, Cholesterol 30.5, Sodium 1883.8, Carbohydrate 296.2, Fiber 22.9, Sugar 5.9, Protein 40.6

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