Dillbatter Recipes

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DILL BATTER BREAD



Dill Batter Bread image

Even those who don't consider themselves bakers can make this bread with success. And your guests will be delighted! -Donna Lindecamp, Morganton, North Carolina

Provided by Taste of Home

Time 2h5m

Yield 1 loaf (16 pieces).

Number Of Ingredients 11

1/4 cup sugar
2 packages (1/4 ounce each) active dry yeast
2 teaspoons dill weed
1-1/2 teaspoons salt
4-1/2 cups all-purpose flour
1 cup water
1 cup 2% milk
1/4 cup canola oil
1 large egg, room temperature
2 teaspoons butter, melted
1/2 teaspoon kosher salt

Steps:

  • In a large bowl, mix sugar, yeast, dill weed, salt and 2 cups flour. In a small saucepan, heat water, milk and oil to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add egg; beat on high 2 minutes. Stir in remaining flour to form a stiff batter. Cover and let rise until doubled, about 1 hour., Preheat oven to 375°. Stir down batter. Transfer to a greased 2-1/2-qt. round baking dish. Bake until bread is deep golden brown and sounds hollow when tapped, 45-50 minutes., Cool 5 minutes before removing to a wire rack. Brush with butter; sprinkle with salt. Cool completely.

Nutrition Facts : Calories 191 calories, Fat 5g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 298mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.

DILL BUTTER



Dill Butter image

My soon to be mother-in-law told me about this. It's great on toast and perfect for cooked carrots and potatoes. The addition of the oil makes it soft and spreadable.

Provided by Holly

Categories     Side Dish     Sauces and Condiments Recipes     Compound Butter Recipes

Time 5m

Yield 48

Number Of Ingredients 3

1 pound butter, softened
1 cup vegetable oil
2 tablespoons dried dill weed

Steps:

  • Place butter, oil, and dill in a mixing bowl. Beat until well blended. Store covered in the refrigerator.

Nutrition Facts : Calories 108.3 calories, Carbohydrate 0.1 g, Cholesterol 20.3 mg, Fat 12.2 g, Protein 0.1 g, SaturatedFat 5.6 g, Sodium 54.7 mg

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

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.

COTTAGE DILL BREAD



Cottage Dill Bread image

A very flavorful bread that is great with any Italian food.

Provided by S Beavin

Categories     Bread     Yeast Bread Recipes

Yield 12

Number Of Ingredients 10

⅔ cup warm water (110 degrees F/45 degrees C)
⅔ cup cottage cheese
2 tablespoons margarine
3 cups bread flour
1 tablespoon white sugar
1 tablespoon dry milk powder
1 tablespoon dried minced onion
1 tablespoon dill seed
1 teaspoon salt
1 ½ tablespoons active dry yeast

Steps:

  • Measure ingredients into the machine in the order suggested by the manufacturer. Select the Basic Bread cycle.

Nutrition Facts : Calories 42 calories, Carbohydrate 2.8 g, Cholesterol 2 mg, Fat 2.5 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 0.7 g, Sodium 269.3 mg, Sugar 1.5 g

DILL BATTER



Dill Batter image

Make and share this Dill Batter recipe from Food.com.

Provided by Theresa Thunderbird

Categories     Chicken

Time 10m

Yield 1 1/2 cups, 4 serving(s)

Number Of Ingredients 6

3/4 cup all-purpose flour
2 teaspoons dried dill weed
1/2 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon vinegar
3/4 cup water

Steps:

  • In a medium bowl, mix flour, dill weed, and the 1/2 tsp of salt.
  • Mix baking soda and 1 tbsp vinegar into flour mixture.
  • Stir in water and beat until smooth.
  • Use to bread and fry seafood, chicken tenders, livers, gizzards, or veggies like mushrooms, potatoes, etc.

DILL BREAD



Dill Bread image

Provided by Food Network Kitchen

Time 4h45m

Yield 1 loaf of bread

Number Of Ingredients 9

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

DILL BREAD



Dill Bread image

Make and share this Dill Bread recipe from Food.com.

Provided by Morton Design Graph

Categories     Yeast Breads

Time 2h55m

Yield 1 large loaf

Number Of Ingredients 12

2 1/2 cups flour
1 envelope yeast
1 teaspoon salt
1/4 cup water, lukewarm
1/4 teaspoon baking soda
1 teaspoon sugar
2 tablespoons dill seeds
1 cup cottage cheese
2 tablespoons fresh dill, finely minced
1 egg
1/4 cup onion, coarsely grated
1 tablespoon butter, melted

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.

BEER BATTER DEEP FRIED DILL PICKLES



Beer Batter Deep Fried Dill Pickles image

This is a recipe I've been using for deep fried pickles for years now.

Provided by Tinita

Categories     Appetizers and Snacks

Time 20m

Yield 10

Number Of Ingredients 9

2 cups vegetable oil for frying
1 (12 fluid ounce) can or bottle beer
1 ½ cups all-purpose flour
1 teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon chili powder
1 pinch seasoned salt
½ (16 ounce) jar dill pickle slices
1 ½ cups all-purpose flour

Steps:

  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Whisk together the beer, 1 1/2 cups flour, pepper, garlic powder, chili powder, and seasoned salt in a large bowl. Dip the pickle slices into the beer batter, then coat them in the remaining 1 1/2 cups flour.
  • Fry the pickles in the preheated oil until golden and crisp, about 5 minutes.

Nutrition Facts : Calories 196.3 calories, Carbohydrate 31.1 g, Fat 4.8 g, Fiber 1.4 g, Protein 4.2 g, SaturatedFat 0.6 g, Sodium 313.7 mg, Sugar 0.4 g

COTTAGE CHEESE-DILL SKILLET BREAD



Cottage Cheese-Dill Skillet Bread image

Right before serving, brush the bread with a little melted butter if desired, and sprinkle with coarse salt.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Number Of Ingredients 13

1 package active dry yeast
2 1/4 cups all-purpose flour
1/4 cup hot water (120 degrees)
1 cup large-curd low-fat cottage cheese
1 tablespoon unsalted butter, melted
1/4 teaspoon baking soda
2 tablespoons sugar
1 1/2 teaspoons salt
1/2 teaspoon dill seed
2 teaspoons finely minced onion
1/4 cup packed dill, snipped 1/4 inch long
1 large egg, lightly beaten, room temperature
Vegetable-oil cooking spray

Steps:

  • In the bowl of electric mixer, gently combine the yeast, 1/4 cup flour, and water. Let sit until foamy, about 10 minutes. Meanwhile, place the cottage cheese in the top of a double boiler full of boiling water, and stir until warm to the touch, or microwave until warm. Add the melted butter to the yeast mixture, and mix on medium speed for 2 minutes.
  • Add the warmed cottage cheese, baking soda, sugar, salt, dill seed, onion, snipped dill, egg, and the remaining dry flour to the yeast mixture, and mix on high speed to make a stiff batter, about 3 minutes. Scrape down the sides of the bowl, cover, and set batter aside in a warm place to rise until doubled in bulk, 30 to 40 minutes.
  • Spray an 8-inch cast-iron skillet generously with vegetable cooking spray, and set aside. Scrape out the batter, and pour it into the skillet. Spray plastic wrap with cooking spray, and place over the dough, pressing down on the wrap to even out the top of the dough. Lift the plastic wrap so it is not touching the surface of the dough, and let the dough stand in a warm place until doubled, about 25 minutes.
  • Heat the oven to 350 degrees. Remove the plastic wrap, transfer the dough to the oven, and bake until golden brown, about 35 to 40 minutes. If the bread begins to get too dark, cover it loosely with aluminum foil. Remove the pan from the oven, and transfer to a wire rack to cool. Serve the bread warm, cut into wedges.

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