Best 3 Dill And Onion Bread Recipes

Indulge in the savory and aromatic world of dill and onion bread, a delectable treat that tantalizes taste buds with its herbaceous and subtly sweet flavors. Discover a collection of enticing recipes that showcase the perfect harmony between fresh dill and pungent onions, transforming ordinary bread into an extraordinary culinary experience. From classic dill and onion soda bread to innovative recipes like dill and onion sourdough and even a mouthwatering dill and onion pull-apart bread, this article is a treasure trove of flavorful inspiration. Each recipe is carefully crafted to guide you through the baking process, ensuring perfect results every time. Prepare to embark on a delightful journey of flavors and textures as you explore the diverse selection of dill and onion bread recipes within this article, catering to every palate and occasion.

Check out the recipes below so you can choose the best recipe for yourself!

DILL AND ONION BREAD

Dill and Onion Bread image

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

Ingredients

2 tablespoons fast rising yeast
1/2 cup warm water (105 degrees)
2 tablespoons butter, melted
4 tablespoons sugar
2 cups small curd cottage cheese, warmed slightly in microwave
2 tablespoons dried onion flakes, minced
2 tablespoons dried dill
1/2 teaspoon baking soda
2 teaspoons salt
2 eggs
4 1/2-5 cups all-purpose flour
cornmeal, for dusting pans
1 egg yolk
2 tablespoons water

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.

BONNIE'S DILL AND ONION CASSEROLE BREAD

BONNIE'S DILL AND ONION CASSEROLE BREAD image

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

Ingredients

2 to 2 2/3 cups of bread flour
3 tablespoons sugar
3 teaspoons instant minced onions
2 teaspoons dill seed
1 teaspoon salt
1/4 teaspoon soda
2 1/4 teaspoons active dry yeast in a jar
1/4 cup water
1 tablespoon real butter
8 ounces (1 cup) creamed cottage cheese, blended smooth.
1 egg
~~~~~~~~~~~
note: use only bread flour and use only active dry yeast. if you substitute, the texture will not be the same.

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

FAST YEAST BREAD WITH ONION AND DILL

Fast Yeast Bread With Onion and Dill image

Fast, delicious yeast bread. You can bake late in the day and have fresh, warm bread with dinner! From The Vegetarian Epicure by Anna Thomas.

Provided by Cinnamon Turtle

Categories Breads

Time 1h55m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup milk
1 1/2 tablespoons sugar
1 teaspoon salt
1 tablespoon butter
1 (2 1/4 teaspoon) package yeast
1/2 cup warm water
2 1/4 cups white flour or 2 1/4 cups whole wheat flour
1/2 small onion, minced
1/2 teaspoon dried dill
1 teaspoon dried rosemary, crushed

Steps:

Scald the milk and dissolve in it the sugar, salt and butter; cool to lukewarm. In a large bowl, dissolve the yeast in the warm water. Add the cooled milk, flour, onion and herbs.
Stir well with a large wooden spoon.
When the batter is smooth, cover the bowl with a towel and let the dough rise in a warm place until triple in bulk- about 45 minutes. Stir down, and beat vigorously for a few minutes, then turn into a greased bread pan.
Let it stand for 10 minutes before putting into a preheated 350 deg. oven. Bake about one hour.
The dough will be sticky- resist the urge to add too much flour. My bread was done in 50 minutes. Of course you can vary the herbs. Delicious!

Nutrition Facts : Calories 110.4, Fat 1.6, SaturatedFat 0.9, Cholesterol 4, Sodium 208.6, Carbohydrate 20.6, Fiber 0.9, Sugar 1.8, Protein 3.1

Tips:

For a crispier crust, bake the bread for an additional 5-10 minutes.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
To make the bread ahead of time, bake it according to the recipe and then let it cool completely. Wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, thaw the bread overnight in the refrigerator and then warm it up in a 350°F oven for about 15 minutes.
This bread is also delicious served warm with butter and honey.

Conclusion:

This dill and onion bread is a flavorful and easy-to-make bread that is perfect for any occasion. It is light and fluffy, with a crispy crust and a soft, tender interior. The dill and onion add a savory flavor that makes this bread irresistible. Whether you are serving it as a side dish or enjoying it as a snack, this bread is sure to please everyone.