Best 5 Dilly Deli Rye Bread Recipes
**Dilly Deli Rye Bread: A Savory Masterpiece with Enduring Charm**
Dilly Deli Rye bread, a classic Jewish-inspired creation, captivates taste buds with its distinctive tangy, slightly sour flavor and compact, hearty texture. This iconic bread, often associated with New York delis, has earned its place as a staple in many households. Our culinary journey takes you through two remarkable variations of Dilly Deli Rye bread, each offering unique characteristics and flavors that will tantalize your palate. First, the Traditional Dilly Deli Rye Bread recipe embodies the classic New York deli-style rye, featuring a combination of rye flour, bread flour, caraway seeds, and a touch of dill weed that imparts a subtle herbaceousness. For those seeking a more intense rye flavor, the Sourdough Dilly Deli Rye Bread recipe utilizes a sourdough starter to create a more pronounced sourness, complemented by the caraway seeds and dill weed. Both recipes yield a beautifully crusty loaf with a dense, chewy crumb, perfect for toasting, sandwiches, or simply savoring on its own. Whether you're a seasoned bread baker or embarking on your first loaf, these recipes will guide you through the process of creating this iconic bread in the comfort of your own kitchen.
REAL NY JEWISH RYE BREAD
For thousands of years man has been enjoying bread. This rye bread recipe will add to this ancient enjoyment. Having lived in northwest Connecticut for over 35 years, in close proximity to NYC with its great Jewish delis, baking some of the finest rye bread going, I snagged this recipe from a friend. Hope you like it. Enjoy and share with your family, friends, and neighbors.
Provided by Dad's world famous
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Time 3h25m
Yield 14
Number Of Ingredients 10
Steps:
- Place bread flour, rye flour, potato flakes, caraway seeds, demarara sugar, yeast, and sea salt in the bowl of a large stand mixer. Turn mixer to low and thoroughly mix dry ingredients. Beat warm water, canola oil, and pickle juice into dry ingredients. Fit dough hook onto mixer and beat until dough is rough and shaggy-looking.
- Cover bowl with plastic wrap and let rest for exactly 30 minutes. Remove plastic wrap and knead dough in stand mixer with dough hook until smooth, firm, and only slightly sticky, 6 to 8 minutes. Turn dough onto a floured work surface and knead until smooth, 1 to 2 more minutes.
- Form dough into a ball, place dough into an oiled bowl, and turn dough around several times in bowl to coat with oil. Cover the bowl with plastic wrap, set into a warm place, and let rise until nearly double, about 1 hour.
- Grease a 5x9-inch loaf pan. Turn dough onto a lightly oiled surface, shape into a log, and place into prepared loaf pan. Cover with a cloth kitchen towel and let rise until top of dough has risen slightly over top of pan, 60 to 90 minutes.
- Place rack in middle of oven and preheat oven to 350 degrees F (175 degrees C).
- Bake loaf until golden brown and cooked through, about 35 minutes. The internal temperature of the bread should be 190 degrees F (90 degrees C). If loaf browns too quickly, cover loosely with a tent of aluminum foil with shiny side out. Remove from pan and cool on wire rack.
Nutrition Facts : Calories 148.3 calories, Carbohydrate 23.1 g, Fat 4.7 g, Fiber 3.1 g, Protein 4.1 g, SaturatedFat 0.4 g, Sodium 191.3 mg, Sugar 1.4 g
DILLY DELI RYE BREAD
This is out of my bread machne book called Bread Machine Magic by Linda Rehberg and Lois Conway. It is an excellent book, and every loaf I ever made came out beautifully. This is a nice bread with ham and swiss cheese sandwich, or a big bowl of onion soup.
Provided by Jane Whittaker
Categories Savory Breads
Time 2h45m
Number Of Ingredients 10
Steps:
- 1. Place all ingredients in bread pan in order given.
- 2. Select light setting if you have that, hit start button.
NEW YORK DELI-STYLE RYE BREAD
American "deli rye" is descended from traditional breads in Middle and Eastern Europe, where rye and wheat grow together and "bread spice" (a combination of caraway, coriander, anise and fennel seeds) is common. This kind of rye bread spread across the United States in the 20th century along with Jewish delicatessens, where it served as the perfect foil for rich fillings like pastrami and chopped liver -- not to mention tuna melts. The sour tang and chewy texture of the original breads have largely been lost over time, because rye bread today is made mostly from wheat flour and just a scant amount of rye. This recipe restores some of the original charm, but is still quick and easy for home baking.
Provided by Julia Moskin
Categories breads
Time 4h30m
Yield 1 large loaf
Number Of Ingredients 8
Steps:
- In the bowl of a standing mixer, whisk together the flours, caraway seeds (if using), salt and yeast. Put 1 1/4 cups lukewarm water into a small bowl, then stir in the honey and oil.
- Using a dough hook attachment at low speed, gradually pour in the liquid mixture. Mix just until a cohesive dough starts to form and no streaks of dry flour remain, about 2 minutes. Scrape down sides of the bowl halfway through. Cover bowl tightly with plastic wrap and let dough rest for 20 minutes.
- Turn mixer to medium-low and knead until smooth and elastic, easily clearing the sides of the bowl, about 8 minutes. The dough should be moist but not sticky; if needed, add more flour 1 tablespoon at a time.
- Lightly oil a medium-size mixing bowl. Transfer the dough to a lightly floured surface and knead 30 seconds, shaping dough into a smooth round ball. Place seam side down in the oiled bowl. Cover with plastic wrap and let rise until doubled in size, 1 1/2 to 2 hours.
- Stack 2 rimmed baking sheets and line the top sheet with aluminum foil. Punch the dough down to deflate. Turn out onto a lightly floured surface. Press and stretch into a rough 6-inch square.
- Lift and fold top 2 corners of dough into the center of the square and press gently to seal. Lift and fold down the upper third of the dough toward the center and press gently to seal. Lift and fold down the top half of the dough to form a loaf, and pinch the seam closed. Turn the loaf seam side down, gently slide hands underneath, and transfer to the prepared pan. You should have an oval loaf about 8 inches by 4 inches; use hands to shape as needed. Cover with oiled plastic wrap and let rise until loaf increases in size by about half, 30 minutes to 1 hour.
- Meanwhile, place a rack in the lower third of oven and heat to 450 degrees. When the dough has risen, make 3 deep slashes across the top, using a sharp paring knife or razor blade. Place in oven, reduce heat to 375 degrees and bake until deep golden brown, 35 to 40 minutes, rotating pan once during baking.
- Meanwhile, dissolve cornstarch in 1 cup cold water. Simmer in saucepan or microwave until clear and syrupy. Transfer hot, baked bread immediately to a wire rack and brush top and sides with cornstarch mixture until glazed and shiny. Let cool completely before slicing.
DILLY CASSEROLE BREAD
I got this recipe from a church cookbook years ago and I've used it ever since. I've added a few touches of my own to it. This bread is the favorite of our grandchildren, and we always take some when we go to visit them.
Provided by Taste of Home
Time 55m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Soften yeast in water; set aside. In bowl combine cottage cheese, sugar, onion, butter, dill seed, salt, soda and egg. Mix until blended. Stir in yeast. Gradually add flour to form stiff dough. Cover and let rise in warm place for about 1 hour. , Stir down dough. Turn into well-greased 8-in. round baking dish, about 1- to 1-1/2-qt. size. Let rise for 30-40 minutes. Bake at 350° for 35-45 minutes. Brush with additional butter. Cut in wedges.
Nutrition Facts : Calories 181 calories, Fat 3g fat, Cholesterol 34mg cholesterol, Sodium 319mg sodium, Carbohydrate 30g carbohydrate, Fiber 7g protein. Diabetic Exchanges
CARAWAY SEED RYE BREAD
My parents were immigrants from Czechoslovakia and my mother would pull out this rye bread recipe when guests came over for dinner. Every time I bake it, I get nostalgic for those days. -Millie Feather, Baroda, Michigan
Provided by Taste of Home
Time 45m
Yield 2 loaves (10 slices each).
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast in 1/2 cup warm water. Add brown sugar, caraway, oil, salt and remaining water; mix well. Stir in rye flour and 1 cup all-purpose flour; beat until smooth. Add enough remaining all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; divide in half. Shape each half into a ball; place in 2 greased 8-in. round baking pans or ovenproof skillets. Flatten balls to a 6-in. diameter. Cover and let rise until nearly doubled, about 30 minutes. Bake at 375° for 25-30 minutes or until golden brown.
Nutrition Facts : Calories 126 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 238mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein.
Tips:
- Use fresh dill for the best flavor. If you don't have fresh dill, you can use 1 tablespoon of dried dill.
- To make the bread ahead of time, bake it according to the recipe instructions and then let it cool completely. Wrap the bread tightly in plastic wrap and freeze for up to 3 months. When you're ready to serve, thaw the bread overnight in the refrigerator or at room temperature for several hours.
- To make rye bread without caraway seeds, simply omit them from the recipe. You can also add other seeds, such as poppy seeds or sunflower seeds, if desired.
- If you don't have a bread machine, you can make this bread by hand. Simply follow the recipe instructions, but knead the dough by hand for 10-12 minutes, or until it is smooth and elastic. Then, let the dough rise in a warm place for 1 hour, or until it has doubled in size. Shape the dough into a loaf and place it in a greased loaf pan. Let the dough rise for another 30 minutes, or until it has risen to the top of the pan. Bake the bread according to the recipe instructions.
Conclusion:
This dilly deli rye bread is a delicious and easy-to-make bread that is perfect for sandwiches, toast, or just eating on its own. The dill gives the bread a unique and flavorful taste that is sure to please everyone. So next time you're looking for a new bread to try, give this dilly deli rye bread a try!
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