Best 7 Buttermilk Dill Bread Recipes

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Indulge in the delightful aroma and irresistible taste of Buttermilk Dill Bread, a culinary masterpiece that combines the tanginess of buttermilk, the aromatic freshness of dill, and the comforting warmth of freshly baked bread. This delectable treat is a perfect accompaniment to any meal, whether you're enjoying a hearty soup, a crisp salad, or simply savoring it on its own. With its soft and fluffy interior, crispy golden-brown crust, and burst of flavors, Buttermilk Dill Bread is sure to become a favorite in your kitchen. Discover the secrets behind this delightful bread and explore variations such as Buttermilk Dill Drop Biscuits and Buttermilk Dill Soda Bread, each offering unique textures and flavors. Unleash your inner baker and embark on a culinary journey filled with deliciousness and satisfaction.

Here are our top 7 tried and tested recipes!

BUTTERMILK DILL DIP



Buttermilk Dill Dip image

This light, flavorful dip brings protein and perks up fresh sliced veggies in a hurry. -Elizabeth King, Duluth, Minnesota

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 1 cup.

Number Of Ingredients 8

1/2 cup buttermilk
4 ounces fat-free cream cheese
3 green onions, finely chopped
1/4 cup finely chopped green pepper
3 tablespoons snipped fresh dill or 1 tablespoon dill weed
4-1/2 teaspoons horseradish sauce
1/8 teaspoon garlic powder
Assorted fresh vegetables

Steps:

  • In a small bowl, beat buttermilk and cream cheese until blended. Stir in the onions, pepper, dill, horseradish sauce and garlic powder. Chill until serving. Serve with vegetables.,

Nutrition Facts : Calories 68 calories, Fat 2g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 228mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges

IRISH SODA BREAD WITH BUTTERMILK



Irish Soda Bread with Buttermilk image

There's no excuse not to whip up a crusty loaf of Irish soda bread this St. Patrick's Day, especially when it's part-whole wheat and packed with oats! One of the best quick breads out there, soda bread is so easy that the hardest part is waiting for it to cool before serving it with salted Irish butter. I've also included a few variations you can try out!

Provided by Smart Cookie

Categories     Bread     Quick Bread Recipes     Irish Soda Bread Recipes

Time 1h45m

Yield 10

Number Of Ingredients 9

2 cups all-purpose flour
2 cups whole wheat pastry flour
¾ cup rolled oats
2 tablespoons white sugar
1 ½ tablespoons baking powder
¾ teaspoon baking soda
2 teaspoons kosher salt
2 cups buttermilk
6 tablespoons unsalted butter, melted

Steps:

  • Preheat the oven to 375 degrees F (191 degrees C). Line a cookie sheet with parchment paper.
  • Mix flours, rolled oats, sugar, baking powder, baking soda, and salt in a medium bowl. Mix buttermilk and melted butter together in a small bowl.
  • Make a small well in the flour mixture and pour in the buttermilk-butter mixture. Stir together with a wooden spoon until well combined.
  • Turn the dough out on a generously floured surface and knead into a smooth, round loaf. Place on the cookie sheet and cut a shallow X into the top of the dough.
  • Bake in the preheated oven until top is golden brown, about 1 hour. Carefully tap the bottom of the loaf; it should sound hollow. Cool on a baking rack for at least 30 minutes before slicing.

Nutrition Facts : Calories 272.2 calories, Carbohydrate 42.6 g, Cholesterol 20.3 mg, Fat 8.3 g, Fiber 3.1 g, Protein 7.5 g, SaturatedFat 4.8 g, Sodium 751.1 mg, Sugar 5 g

BUTTERMILK BREAD II



Buttermilk Bread II image

This bread is delicious plain or toasted. I make it at least once a week.

Provided by Esther Kenagy

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 3h

Yield 24

Number Of Ingredients 8

1 ½ cups buttermilk
½ cup warm water (110 degrees F/45 degrees C)
½ cup margarine
¼ cup white sugar
½ teaspoon baking soda
2 (.25 ounce) packages active dry yeast
2 teaspoons salt
5 ½ cups bread flour

Steps:

  • Proof yeast in warm water.
  • Place the butter or margarine and buttermilk in a small saucepan. Heat slowly until butter or margarine has melted. Cool to lukewarm.
  • Place sugar, salt, baking soda, buttermilk mixture, and yeast in large mixing bowl. Add 3 cups flour one cup at a time, and mix with the dough hook attachment of an electric mixer. Gradually add the remaining flour while continuing to mix. When dough is not sticky, turn out on a lightly floured surface. Knead for several minutes, until the dough is soft and smooth. Place in a greased bowl, and turn once. Allow to rise until doubled in size.
  • Punch down the dough. Divide, and shape into 2 loaves. Place in two well greased 8 x 4 inch bread pans. Allow to rise until dough has risen one inch above pans.
  • Bake in a preheated 375 degrees F (190 degrees C) oven for 30 to 35 minutes. Loaves are done when nicely brown and hollow sounding when thumped.

Nutrition Facts : Calories 49.3 calories, Carbohydrate 3.1 g, Cholesterol 0.6 mg, Fat 3.9 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 0.7 g, Sodium 280.3 mg, Sugar 2.9 g

DILL ONION BUTTERMILK BREAD



Dill Onion Buttermilk Bread image

This is the first bread recipe I ever made. It's also my favorite. Prep time includes time for dough to rise.

Provided by Shelby Jo

Categories     Yeast Breads

Time 2h30m

Yield 3 medium loaves

Number Of Ingredients 11

2 tablespoons yeast
1 teaspoon sugar
1/3 cup water, lukewarm
7 -7 1/2 cups unbleached flour
2 teaspoons salt
2 teaspoons dill weed
1 onion, chopped (medium)
3 -4 tablespoons butter, melted
1 egg, beaten
1 cup buttermilk
1 cup water (have more on hand)

Steps:

  • Make mound of flour directly on counter or table. Make a well in the center for the yeast. Add the other dry ingredients (onion, dill weed, and salt) around the edge. Make sure to keep salt out of the yeast.
  • Add sugar and the lukewarm water to the yeast. Proof yeast until bubbly.
  • Mix together the melted butter, egg, buttermilk, and 1 cup of water. SLOWLY add to dry ingredients while mixing with the other hand.
  • Mix together until it forms a ball that is not sticky or dry. It should be soft "like a baby's bottom".
  • Put in a greased bowl and cover with a light damp towel. Let dough rise until doubled (about 45 minutes or so).
  • Punch dough down and separate into 3 medium loaves. Place loaves in greased pans and let rise again for another 45 minutes.
  • Bake at 350°F for 30 minutes. (I usually check it a little early!).

Nutrition Facts : Calories 1266.1, Fat 17.3, SaturatedFat 8.8, Cholesterol 95.8, Sodium 1775.8, Carbohydrate 234.7, Fiber 10.7, Sugar 7.7, Protein 38.7

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

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

BUTTERMILK DILL BREAD (BREAD MACHINE)



Buttermilk Dill Bread (Bread Machine) image

Make and share this Buttermilk Dill Bread (Bread Machine) recipe from Food.com.

Provided by dicentra

Categories     Yeast Breads

Time 2h5m

Yield 1 loaf

Number Of Ingredients 8

1 1/4 cups warm buttermilk (70 to 80)
2 tablespoons butter, softened
2 tablespoons sugar
1 1/2 teaspoons dill weed
1/2 teaspoon salt
1/8 teaspoon white pepper
3 cups bread flour
2 1/4 teaspoons active dry yeast

Steps:

  • In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available.
  • Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

Nutrition Facts : Calories 1816.2, Fat 29.8, SaturatedFat 16.9, Cholesterol 73.3, Sodium 1660.1, Carbohydrate 329.7, Fiber 12.1, Sugar 40.9, Protein 52.6

BUTTERMILK AMERICAN LOAF BREAD(COOK'S ILLUSTRATED)



Buttermilk American Loaf Bread(Cook's Illustrated) image

We found that sandwich bread improved markedly when kneaded with a standing mixer or food processor, which helped us resist the temptation to add extra flour.

Provided by Coppercloud

Categories     Healthy

Time 2h10m

Yield 1 loaf, 6-8 serving(s)

Number Of Ingredients 7

3 1/2 cups unbleached all-purpose flour (plus 1/4 cup if dough is too sticky)
2 teaspoons salt
1 cup buttermilk, 110 degrees (can use 1 cup of milk with 1 tbsp lemon juice as a substitute, mix milk and lemon juice and let it s)
1/3 cup water (110 degrees)
2 tablespoons unsalted butter, melted
3 tablespoons honey (I've used brown sugar too with great results)
2 1/4 teaspoons instant yeast (1 envelope) or 2 1/4 teaspoons fast rise yeast (1 envelope)

Steps:

  • Adjust oven rack to lowest position and heat oven to 200 degrees. Once the oven temperature reaches 200 degrees, maintain the heat for 10 minutes, then turn off the oven.
  • Mix 3 1/2 cups of the flour and the salt in the bowl of a standing mixer fitted with the dough hook. Mix the milk, water, butter, honey, and yeast in a 4-cup liquid measuring cup. Turn the machine to low and slowly add the liquid. When the dough comes together, increase the speed to medium and mix until the dough is smooth and satiny, stopping the machine two or three times to scrape dough from the hook, if necessary, about 10 minute (After 5 minutes of kneading, if the dough is still sticking to the sides of the bowl, add flour, 1 tablespoon at a time and up to 1/4 cup total, until the dough is no longer sticky.) Turn the dough onto a lightly floured work surface; knead to form a smooth, round ball, about 15 seconds.
  • Place dough in very lightly oiled large bowl, rubbing the dough around the bowl to coat lightly. Cover the bowl with a damp cloth and place it in the warmed oven until the dough doubles in size, 50 to 60 minutes.
  • Gently press the dough into a rectangle 1 inch thick and no longer than 9 inches. With a long side facing you, roll the dough firmly into a cylinder, pressing with your fingers to make sure the dough sticks to itself. Turn the dough seam-side up and pinch it closed. Place the dough seam-side down in a greased 9 by 5-inch loaf pan and press it gently so it touches all four sides of the pan. Cover with damp cloth; set aside in warm spot until the dough almost doubles in size 20-30 minute.
  • Keep one oven rack at the lowest position and place the other at the middle position and heat the oven to 350 degrees. Place an empty baking pan on the bottom rack. Bring 2 cups of water to a boil in a small saucepan. Pour boiling water into the empty pan on the bottom rack and set the loaf onto the middle rack. Bake until an instant-read thermometer inserted at an angle from the short end just above the pan rim into the center of the loaf reads 195 degrees, 40 to 50 minutes. Remove bread from the pan, transfer to wire rack, and cool to room temperature. Slice and serve.

Tips:

  • For a tangy flavor, use buttermilk that is at least 24 hours old. You can also make your own buttermilk by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
  • If you don't have fresh dill, you can use 1 tablespoon of dried dill weed. However, fresh dill will give the bread a more pronounced flavor.
  • Be sure to grease the loaf pan well, or the bread may stick. You can also use a baking spray.
  • Bake the bread until a toothpick inserted into the center comes out clean. This should take about 45-50 minutes.
  • Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Conclusion:

Buttermilk dill bread is a delicious and easy-to-make bread that is perfect for any occasion. It is a great way to use up leftover buttermilk, and the dill gives it a unique and flavorful taste. Whether you serve it with butter, jam, or your favorite soup or stew, buttermilk dill bread is sure to be a hit.

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