TASTY DILL BREAD
Provided by Alex Guarnaschelli
Categories side-dish
Time 4h10m
Yield one 8-inch loaf
Number Of Ingredients 15
Steps:
- Make the dough: In a medium bowl, sprinkle the yeast over 1/2 cup warm water (about 110 degrees F) and gently shake the bowl to help the yeast mix with the water. Set aside until dissolved, about 10 minutes.
- In the bowl of a mixer fitted with a paddle attachment, combine the bread flour with the shallots, fresh dill, dill seeds, fennel seeds, sesame seeds, honey, molasses, wheat germ, salt and pepper. Mix on medium-low speed to blend. Mix in the cottage cheese and egg.
- Add the yeast mixture and mix to incorporate. Transfer the dough to a greased bowl. Cover with a towel and put in a warm place until doubled in volume, 1 hour 30 minutes to 2 hours.
- Grease an 8-inch loaf pan with butter. Gently push the air out of the dough. Put the dough squarely in the pan and cover it with the towel again. Leave in a warm place to rise for 1 hour. Meanwhile, preheat the oven to 400 degrees F.
- Bake the bread: Lower the oven temperature to 350 degrees F. Bake the loaf until a wooden pick inserted into the center comes out clean or the internal temperature of the bread reaches 200 degrees F, 30 to 35 minutes. Remove from the oven and unmold. Let the bread rest on a rack for at least 30 minutes before cutting. (Or, if you're like me, tear off the end and nibble on it immediately as you wait for the rest of the loaf to cool! The crust is addictive.)
DILL FLAKEY BREAD
Number Of Ingredients 0
Steps:
- In a large bowl, combine the flour, pastry flour, sugar, salt and baking powder. Create a well in the center and add 3/4 cup water. Mix until you have a shaggy dough.Turn the dough out onto a floured surface and knead, adding additional flour as needed, until smooth, 5 to 7 minutes. Transfer the dough to an oiled bowl, cover with plastic wrap and rest for 30 minutes.Turn the dough out onto a work surface and divide into 6 balls. Keep them covered with plastic wrap when you're not working with them. Using your hands, spread 1 tablespoon butter on a large work surface, top one of the balls of dough with another tablespoon of butter and pat out into a flat circle. Put the buttered dough ball on top of the spot of butter on the work surface. Using a flat hand, gently massage the dough in circular motions (as if you're washing a window) to flatten it out into a very large translucent circle. It's ok if it tears and is not perfect just try to get it as thin as possible!Top with a sprinkling of the dill and then roll it out into a long, skinny log. Roll the log into a coil and transfer to a plate. Repeat with the remaining dough.Roll out the coils into 7-inch-round circles by placing them between two pieces of wax paper and flattening with a rolling pin. The dough will probably want to stick to the wax paper, but it's ok if it tears while you're peeling it off. Alternatively, you can stick the rolled-out coils in the fridge for about 30 minutes, which will make them slightly easier to handle.Heat a large skillet over medium heat and cook one at a time until golden brown, about 3 minutes per side. Serve hot!Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 355
3-INGREDIENT FLAKY FLATBREAD
Just three ingredients get you more flaky layers than you can count.
Provided by Molly Baz
Categories 3-Ingredient Recipes Bread Flat Bread
Yield Makes 6 pieces
Number Of Ingredients 5
Steps:
- Whisk flour, salt, and baking powder in a large bowl. Make a well in the center and slowly add 2/3 cup water, mixing with your hands or a wooden spoon, until a shaggy dough forms. Knead dough in bowl until smooth and elastic, about 4 minutes. Transfer dough to a clean work surface. Wipe out bowl and grease lightly with oil. Return dough to bowl, cover with a kitchen towel, and let rest 30 minutes.
- Turn out dough onto a clean work surface. Using a bench scraper or large knife, cut into 6 equal pieces. Shape into balls, cover, and let rest 15 minutes more.
- Grease a large cookie sheet or the underside of a rimmed baking sheet with 1 Tbsp. butter. Line another rimmed baking sheet with parchment.
- Place 1 piece of dough on prepared cookie sheet. Pat down to a flat oval with your fingertips, then smear 2 Tbsp. butter over dough. Press and slide dough outward with your fingertips, stretching to a very thin oval, about 12x10".
- Starting at 1 long end, roll dough over itself to create a long tube about 1" wide; flatten slightly. Starting at 1 short end, roll into a coil like a jelly roll. Transfer to parchment-lined sheet; cover with a kitchen towel. Repeat with remaining dough. Freeze, covered, 15 minutes.
- Working one at a time, turn coil on its side and flatten to a disc with your palm. Using a rolling pin, roll into a rough oval about 8x4". Transfer to freezer. Repeat with remaining coils and freeze until ready to use.
- Heat 1 Tbsp. butter in a griddle or large nonstick skillet over medium-high. Add 2 pieces of dough, reduce heat to medium, and cook flatbread until bottom is golden brown with large bubbles forming underneath, about 3 minutes. Flip and continue to cook until second side is golden brown, about 1 minute more. Repeat with remaining dough, adding 1 Tbsp. butter before each batch.
GARLIC-DILL SODA BREAD
It's amazing how bread can be made in a slow cooker, which is why this recipe is so awesome-who knew it could be so simple! Let the inviting aroma of dill and cheese fill your kitchen. -Melissa Hansen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 1h45m
Yield 1 loaf (12 pieces).
Number Of Ingredients 10
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.
Nutrition Facts : Calories 209 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 434mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 1g fiber), Protein 8g protein.
EASY ONION-DILL BREAD
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
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
DILL AND ONION BREAD
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
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.
FLAKY DILL BISCUITS
The dill weed in these lovely golden biscuits really comes through. My friends like them because they're fluffy, tender and delicious. I like them because they don't take as much time to make as yeast rolls. -Audrey Lockau, Kitchener, Ontario
Provided by Taste of Home
Time 25m
Yield 9 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, baking powder, dill, salt and pepper. Cut in butter until the mixture resembles coarse crumbs. With a fork, stir in eggs and 1/2 cup cream just until moistened. , Drop by 1/4 cupfuls 2 in. apart onto an ungreased baking sheet. Brush tops with remaining cream. Bake at 450° for 10-12 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 228 calories, Fat 13g fat (8g saturated fat), Cholesterol 82mg cholesterol, Sodium 455mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
ONION DILL PICNIC BREAD
I wish you could see the picture for this bread. It looks like a golden, flakey deck of cards standing on end!...and the oniony aroma of the baking bread is out of this world! If you don't like the flavor of dill, it can be omitted and the bread will still be delicious. Prep time does not include rising time.
Provided by MMers
Categories Yeast Breads
Time 55m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- In small saucepan, combine sugar, milk, 1/2 cup butter and salt.
- Cook on medium heat until butter is melted.
- Cool to warm (105-115F).
- Meanwhile, in large bowl, dissolve yeast in 1/2 cup warm water.
- Stir in minced onion and only 2 1/2 tsp dillweed.
- Add milk mixture, 2 beaten eggs and enough flour to make dough easy to handle.
- Turn dough onto lightly floured surface and knead until smooth, about 8 minutes.
- Place dough into a greased bowl; turn greased side up.
- Cover and let rise in a warm place until double in size, approx.
- 1 1/2 hours.
- Punch down dough and divide in half.
- Roll half of the dough into a 24 by 8 inch rectangle.
- Spread with 2 tbsp butter.
- Cut crosswise (not lengthwise) into 6 equal pieces.
- Stack on top of each other, buttered side up.
- Cut stack again, crosswise, into 5 equal pieces.
- Place cut edge down, in a greased 9 by 5 inch loaf pan.
- Repeat with remaining dough and butter.
- Cover, and let rise until double in bulk (about 1 hour).
- Preheat oven to 350F degrees.
- Bake loaves for 25-30 minutes or until lightly browned.
- Meanwhile, in small bowl, stir together egg yolk and 1 tbsp water.
- Brush each loaf with egg mixture and sprinkle with remaining 1/2 tsp dillweed (1/4 tsp each loaf).
- Continue baking for 4-5 minutes or until golden brown.
- Remove from pan immediately.
Nutrition Facts : Calories 1832.6, Fat 80.9, SaturatedFat 47.8, Cholesterol 497.5, Sodium 1767.4, Carbohydrate 239.3, Fiber 8.3, Sugar 52.9, Protein 37.6
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