Dill Bread Recipe

AuthorSteve Nubie
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This is a great bread to have with a hearty meal from pastas with sauce to meats and poultry. You can use either fresh dill or dried dill. If using fresh dill, strip the leaves from the stems and chop it finely. You can also add other ingredients. I added some dried onions to this recipe. What’s wonderful about dill bread is that it will fill the kitchen with the fresh, fragrance of dill while it’s rising and baking.

Other surprising variations include the addition of chopped dill pickles, which makes a great hot dog or hamburger bun. For that variation select the dough course and shape into the bun shape you want and let rise on an oiled baking sheet. Bake at 375° F. /190° C. for 20 minutes or until browned. We’re going to keep it simple for now and go with the basic dill and onion recipe in the bread machine.

INGREDIENTS:
 2 eggs
 1 cup and 1 tablespoon of water at 110°F./ 43° C.
 2 tbsp oil or melted butter
 2 tbsp sugar
 1.50 tsp salt
 3 cups bread flour
 1 tbsp dill weed (fresh or dried)
 1 tbsp dehydrated onions
 2 tsp bread machine yeast

 

DIRECTIONS:
1

Put all of the ingredients in the bread pan in the order indicated in the INGREDIENTS and select the basic or white bread setting, 1.5 loaf, medium crust.

2

When the bread is done, remove from the bread pan and let it rest on a cooling rack for 10 minutes. Slice and serve.

Ingredients

INGREDIENTS:
 2 eggs
 1 cup and 1 tablespoon of water at 110°F./ 43° C.
 2 tbsp oil or melted butter
 2 tbsp sugar
 1.50 tsp salt
 3 cups bread flour
 1 tbsp dill weed (fresh or dried)
 1 tbsp dehydrated onions
 2 tsp bread machine yeast

Directions

DIRECTIONS:
1

Put all of the ingredients in the bread pan in the order indicated in the INGREDIENTS and select the basic or white bread setting, 1.5 loaf, medium crust.

2

When the bread is done, remove from the bread pan and let it rest on a cooling rack for 10 minutes. Slice and serve.

Dill Bread Recipe

Steve Nubie

Steve Nubie has been writing professionally for 38 years. He is a Chef and has traveled across Asia and Europe studying language, culture and cuisine. He instructs culinary classes in the Culinary School at the College of DuPage in Glen Ellyn, Illinois and has written extensively on cuisine, cooking, diet and nutrition. He is a published author of 10 books including a cookbook and continues to write on subjects related to culinary trends.

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