Best 6 Garlic Dill Soda Bread Recipes

GARLIC-DILL SODA BREAD

Steps:

• In a large bowl, whisk the first 8 ingredients. Add buttermilk and cheese; stir just until moistened. Turn onto a lightly floured surface; knead gently 6-8 times or just until dough comes together. Shape dough into a 6-in. round loaf. Using a sharp knife, score surface with 1-in.-deep cuts in a crisscross pattern. Place in a greased 5-qt. slow cooker., Cook, covered, on high 1-1/2 to 2 hours or until a thermometer reads 190°-200°., Preheat broiler. Remove bread; place on a baking sheet. Broil 6-8 in. from heat 2-3 minutes or until golden brown. Remove to a wire rack to cool completely.

GARLIC DILL SODA BREAD

Steps:

• Preheat oven to 425 degrees. . In a medium skillet, heat the oil over medium-high heat until sizzling. Add the onion and cook, stirring, until slightly browned, about 5 minutes. Add the garlic and cook about 30 seconds more, stirring constantly. Turn off the heat and let the onions and garlic cool until ready to use. . In a large bowl, whisk together the flour, dill weed, salt and baking soda. Add the butter and use a pastry knife or fork to cut the butter into the flour mixture until it resembles pea-size crumbs. . Add the onions and garlic and stir until well combined. Make a well in the center of the dough.. In a small bowl, whisk the egg and buttermilk together. Pour into the dough well and use a wooden spoon to mix the dough until stiff. Turn out onto a lightly floured surface. Knead dough gently about 10 times, then shape into a round loaf.. Transfer the loaf to a large baking sheet. Using a sharp knife, cut a shallow X-shape on top of loaf. Bake until golden brown, about 30 minutes.. Remove from oven and place bread on a wire rack. Cut into wedges or slices and serve warm.

DILL BREAD

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.

GARLIC DILL BREAD (BREAD MACHINE)

Steps:

• Place ingredients in bread machine pan in order instructed by manufacturer.
• Cycle: wheat, sweet, or white Setting: Light.
• Use of timer feature is OK.

DILL BREAD

Steps:

• Preheat the oven to 350 degrees.
• Proof the yeast in the lukewarm water with the sugar.
• In a saucepan, warm the cottage cheese until lukewarm, and add to the yeast sponge. Then add the egg, lightly beaten, the grated onion, melted butter, salt, baking soda, dill seeds and fresh dill.
• Stir until well blended, then add just enough flour to make a rather soft dough.
• Put the dough into a large buttered bowl, cover with a towel and place in a warm spot to rise for about 1 hour or until doubled in bulk.
• Remove the dough to a lightly floured work surface and knead for a couple of minutes.
• Then place in a large buttered (9" by 5') loaf pan.
• Cover and let rise for about 30 minutes.
• Then bake in the oven for about 50 minutes or until the bread has turned light brown and sounds hollow when tapped.
• Cool wrapped in a towel.

GRINKA'S GARLIC DILL BREAD

Steps:

• soften butter and put in a small bowl, add all ingredients except dill to bowl. mix well. Slather on your favorite loaf of white/whole wheat bread (french, Italian, sliced Italian, sourdough, etc) Usually we get the french bread and slice it in 1/2 length-wise. After butter mix is all over your bread, sprinkle with dill- heavy or light depending on your desire. I usually try to make it an even green color. Bake in a 425 degree oven for 10-15 minutes or until golden brown. Let cool for 5 min, then cut into 1 1/2 inch slices. Try not to eat a whole loaf yourself! :).
• This mix can be doubled or more depending on how much you need, and will keep in the fridge well, I would say a week -- .