Best 5 Feather Light White Onion Dill Bread Recipes

**Title: Elevate Your Bread Game: Discover the Art of Feather-Light White Onion Dill Bread and More**

Embark on a culinary journey with our collection of tantalizing bread recipes, where each bite promises a symphony of flavors and textures. Dive into the secrets of crafting the perfect Feather-Light White Onion Dill Bread, a masterpiece that combines the aromatic sweetness of onions, the refreshing tang of dill, and the airy lightness of perfectly risen dough. But that's just the beginning; our repertoire extends to a diverse range of delectable breads, each with its own unique charm. Unleash your inner baker and explore the art of creating crusty artisan loaves, soft and fluffy dinner rolls, and indulgent sweet treats that will transform any meal into a memorable occasion. Let the aroma of freshly baked bread fill your kitchen as you embark on this delightful baking adventure.

Let's cook with our recipes!

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.

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.

DILL BREAD

Dill Bread image

Provided by Food Network Kitchen

Time 4h45m

Yield 1 loaf of bread

Number Of Ingredients 9

Ingredients

2 cups milk
1/3 cup sour cream
1/4 cup minced fresh dill
3 tablespoons unsalted butter, plus more for the pan
2 tablespoons sugar
One 1/4-ounce package active dry yeast
5 cups all-purpose flour
1 tablespoon fine salt
Vegetable oil, as needed

Steps:

In a small saucepan, combine the milk, sour cream, dill, butter, and sugar. Place over medium-high heat and cook, stirring, until the butter melts. Remove from the heat and cool to about 110 degrees F. Sprinkle the yeast over the surface of the milk. Set aside until foamy, about 10 minutes.
Meanwhile, in large bowl, whisk together the flour and salt. Set aside.
Pour the yeast mixture into the bowl of flour and mix until a soft, ragged mixture is formed.
Transfer the flour mixture to a well-floured work surface and knead by hand until an elastic dough is formed, about 10 minutes. Transfer the dough to a lightly oiled bowl, cover with a kitchen towel and place in the warm spot, until doubled in size, about 2 hours.
Place a rack in the center of the oven and preheat to 400 degrees F. Transfer the dough to the work surface and, using your hands, gently flatten into a 10-inch-long oval shape. Fold the dough into thirds lengthwise, overlapping the sides in the center. Press down on the overlapping sides to seal and make a seam. Place seam side-down in a buttered 9 by 5-inch loaf pan, cover with a kitchen towel, and return to the warm spot until the dough has risen about 1 1/2 inches over the top of the pan, about 1 1/2 to 2 hours.
Brush the top of the dough lightly with warm water and, using a sharp knife, make 1/4-inch-deep slit down the center. Bake until golden brown, about 30 minutes.
Remove the loaf from the pan and place in the center of the rack. Continue baking until the loaf sounds hollow when rapt lightly with your knuckles on the bottom and top, and an instant-read thermometer inserted in the center registers about 190 degrees F., about 15 minutes.
Transfer the bread loaf to a cooling rack and let cool for 2 hours before using.
Copyright 2001 Television Food Network, G.P. All rights reserved

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.

DREW'S FAMOUS ONION DILL BREAD

Drew's Famous Onion Dill Bread image

Make and share this Drew's Famous Onion Dill Bread recipe from Food.com.

Provided by Steve P.

Categories Yeast Breads

Time 4h

Yield 1-2 loaves (1 bread machine or 2 loaf pans hand made)

Number Of Ingredients 12

Ingredients

1 (1/4 ounce) package yeast
3 1/3 cups flour
1/4 teaspoon baking soda
1 1/2 teaspoons salt
1 unbeaten egg (at room temperature)
1/4 cup water
3/4 cup cottage cheese
3/4 cup sour cream
3 tablespoons sugar
3 tablespoons minced dried onion
2 tablespoons dill seeds
1 1/2 tablespoons butter

Steps:

In the order listed, place dry ingredients and egg in the bread machine.
Warm the next set of ingredients and add them.
Select white bread setting on bread machine and press start.
Brush top lightly with a little melted butter when machine enters bake cycle if you wish.
If you don't have a bread machine you can knead by hand let rise and bake in 2 loaf pans.

Nutrition Facts : Calories 2490.8, Fat 69.5, SaturatedFat 35.9, Cholesterol 348.3, Sodium 4755.7, Carbohydrate 389.2, Fiber 17.4, Sugar 54.9, Protein 77

Tips:

For a crispy crust, brush the top of the loaf with melted butter before baking.
To make sure the bread is cooked through, insert a toothpick into the center. If it comes out clean, the bread is done.
Let the bread cool completely before slicing it. This will help to prevent the bread from crumbling.
Store the bread in an airtight container at room temperature for up to 3 days. You can also freeze the bread for up to 2 months.
If you don't have a stand mixer, you can make the dough by hand. Just be sure to knead it for at least 10 minutes, or until it is smooth and elastic.

Conclusion:

This feather-light white onion dill bread is the perfect accompaniment to any meal. It is soft and fluffy on the inside, with a crispy crust on the outside. The onion and dill add a delicious savory flavor that will tantalize your taste buds. Whether you serve it with soup, salad, or just a spread of butter, this bread is sure to be a hit.