Best 6 Fast Yeast Bread With Onion And Dill Recipes

Indulge in the tantalizing aroma of freshly baked bread infused with the savory flavors of caramelized onions and the refreshing zest of dill. This fast yeast bread is a symphony of textures and tastes, with a crispy golden crust that yields to a soft and fluffy interior. Perfect for breakfast, lunch, or dinner, this versatile bread can be enjoyed on its own, toasted with your favorite spread, or paired with a variety of dishes.

Our collection of recipes offers a range of variations to suit your preferences. From the classic combination of onions and dill to the tangy addition of sundried tomatoes and olives, each recipe promises a unique culinary experience. Whether you prefer a simple and straightforward approach or crave a more adventurous flavor profile, you'll find a recipe that tickles your taste buds.

So, gather your ingredients, preheat your oven, and embark on a delightful baking journey. Let the sweet fragrance of onions and dill fill your kitchen as you create a masterpiece that will please the senses and satisfy your cravings.

Let's cook with our recipes!

DILL-ONION BATTER BREAD

Dill-Onion Batter Bread image

Since the dough doesn't require kneading, this is a very easy bread to make. The tender loaf has a pleasant dill flavor. I serve it with soups, salads and many entrees.

Provided by Taste of Home

Time 45m

Yield 1 loaf (16 slices).

Number Of Ingredients 10

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup warm 2% milk (110° to 115°)
2 tablespoons butter, softened
2 tablespoons sugar
1 egg
2 teaspoons dill seed
2 teaspoons dried minced onion
1/2 teaspoon salt
3 cups all-purpose flour

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.

Nutrition Facts : Calories 138 calories, Fat 3g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 115mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.

ONION DILL BREAD

Onion Dill Bread image

This flavorful loaf is a nice accompaniment to a light lunch featuring chicken or tuna salad. It owes its richness to cottage cheese and sour cream. - Ruth Andrewson, Leavenworth, Washington

Provided by Taste of Home

Time 3h10m

Yield 1 loaf (2 pounds).

Number Of Ingredients 10

Ingredients

2 teaspoons active dry yeast
3-1/2 cups bread flour
1 teaspoon salt
1 large egg
3/4 cups cream-style cottage cheese
3/4 cups sour cream
3 tablespoons sugar
3 tablespoons minced dried onion
2 tablespoons dill seed
1-1/2 tablespoons butter

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.

Nutrition Facts : Calories 150 calories, Fat 4g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 211mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.

FEATHER LIGHT WHITE ONION DILL BREAD

Feather Light White Onion Dill Bread image

I stumbled upon this recipe in one of my mom's church cookbooks from the 60's. I was intrigued by the use of cottage cheese in the dough and so I had to check it out. It is absolutely wonderful! Very moist while being light and airy... a combination that is really hard to achieve. The onion and dill flavors are very subtle and...

Provided by Family Favorites

Categories Other Side Dishes

Time 40m

Number Of Ingredients 11

Ingredients

2 packages red star instant yeast
1/2 cup warm water (105-115 degrees)
2 cups cottage cheese
2 tb. + 2 tsp. sugar
1 tb. butter
3 tb. finely minced onion
3 tsp. dill weed, or to taste (fresh or dried)
1 tsp. baking powder
2 tsp. salt
3 eggs
4 1/2 cups a/p flour

Steps:

1. Combine yeast and warm water in a small bowl; let stand 5-10 minutes. Combine cottage cheese, sugar, butter, onion, dill weed, baking powder, salt and eggs in large mixing bowl of stand mixer. Mix well. Add yeast mixture and flour. Knead with dough hook until smooth and elastic. Dough should clean sides of mixing bowl. If it is sticky, add flour 1 TB. at a time until side of bowl is cleaned.
2. Place dough in large, buttered bowl turning over once to coat. Cover with sprayed saran wrap in draft-free area until doubled in bulk. (I turn my oven on to 200-250 degrees and set it on top of a hot pad on top of the stove (about 85 degrees). Punch dough down, cover and let rise again until doubled. (Don't worry about the rise times... they go very fast with this recipe.) Punch dough down. Divide dough in half. Shape each half into 2 loaves. Place in two greased baking pans. Cover with sprayed saran wrap and let rise until doubled in bulk. Remember... this will continue to rise in the oven, so don't allow it to rise much more than 1 to 1 1/2 inches above the pan.
3. Bake at 350 degrees for 25-30 minutes. To tell if it is done, gently turn the pan on it's side and see if the bottom of the loaf is golden brown. If not, return to the oven for a few more minutes. Brush tops with melted butter while still warm.

EASY ONION-DILL BREAD

Easy Onion-Dill Bread image

This home-baked yeast loaf, flavored with cottage cheese, onion flakes and dill weed, is easy to make. Slice and serve alongside soups or stews.

Provided by My Food and Family

Categories Home

Time 1h45m

Yield Makes 16 servings, one slice each.

Number Of Ingredients 10

Ingredients

1 cup BREAKSTONE'S or KNUDSEN Cottage Cheese
1/4 cup water
1 Tbsp. butter
2-1/2 to 2-3/4 cups flour, divided
1 env. fast-rising yeast
2 Tbsp. sugar
2 tsp. each: onion flakes and dill weed
1 tsp. salt
1/4 tsp. baking soda
1 egg, lightly beaten

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.

Nutrition Facts : Calories 110, Fat 2 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 20 mg, Sodium 230 mg, Carbohydrate 18 g, Fiber 1 g, Sugar 2 g, Protein 4 g

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

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.

Tips:

To activate the yeast, use lukewarm water (105-115°F or 40-46°C). If the water is too hot, it will kill the yeast, and if it is too cold, the yeast will not activate.
Add a little sugar to the water to help feed the yeast and encourage it to activate.
If you don't have fresh yeast, you can use active dry yeast instead. Just follow the instructions on the package.
Knead the dough for at least 5 minutes, or until it is smooth and elastic. This will help develop the gluten in the flour and make the bread chewy.
Let the dough rise in a warm place for at least 1 hour, or until it has doubled in size. This will give the yeast time to ferment and produce carbon dioxide gas, which will make the bread light and airy.
To make sure the bread is cooked through, bake it for at least 30 minutes, or until the crust is golden brown and the internal temperature reaches 190°F (88°C).
Let the bread cool for at least 10 minutes before slicing and serving. This will help the bread set and prevent it from crumbling.

Conclusion:

This fast yeast bread with onion and dill is a delicious and easy-to-make recipe that is perfect for any occasion. It is a great way to use up leftover onions and dill, and it can be served as a main course or a side dish. The bread is also very versatile and can be used to make sandwiches, croutons, or bread pudding.