Dutch Dill Bread Recipes

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DILL BREAD



Dill Bread image

This golden-brown dill bread recipe is moist and flavorful. Dill weed gives each wedge an herbed zest, making it a nice complement to most any meal. What's more, this easy yeast bread requires no kneading! -Corky Huffsmith, Salem, Oregon

Provided by Taste of Home

Time 45m

Yield 12 servings.

Number Of Ingredients 10

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup 2% cottage cheese
1/4 cup snipped fresh dill or 4 teaspoons dill weed
1 tablespoon butter, melted
1-1/2 teaspoons salt
1 teaspoon sugar
1 teaspoon dill seed
1 large egg, room temperature, lightly beaten
2-1/4 to 2-3/4 cups all-purpose flour

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.

Nutrition Facts : Calories 118 calories, Fat 2g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 385mg sodium, Carbohydrate 19g carbohydrate, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges

DUTCH OVEN DILL BREAD FOR THE FIREPLACE



Dutch Oven Dill Bread for the Fireplace image

Make and share this Dutch Oven Dill Bread for the Fireplace recipe from Food.com.

Provided by drhousespcatcher

Categories     Yeast Breads

Time 50m

Yield 1 round loaf, 8 serving(s)

Number Of Ingredients 12

1/4 ounce yeast
1/4 cup lukewarm water
1 cup cream-style cottage cheese, at room temp
2 tablespoons sugar
2 tablespoons melted butter
1 tablespoon dill seed
1 tablespoon fresh dill (optional)
1 teaspoon salt
1/4 teaspoon baking powder
2 eggs, beaten
2 1/4-2 1/2 cups flour
soft butter

Steps:

  • Dissolve the yeast in water in bowl and let stand for 3 minutes.
  • Add the next six ingredients [including the baking powder] Beat until well blended.
  • Add eggs and enough flour for a stiff dough. Knead for one minute or until dough is smooth. Cover and let rise until double in bulk about 1 hour.
  • Punch down. Place in well buttered 8 inch or 9 inch baking round pan. Cover and let rise fo 35 minutes.
  • Preheat a dutch oven with a rimmed lid for 5 to 10 minutes over hot fire. Place an inverted pie pan or metal trivet into the oven. Place pan with dough onto the inverted pan. Cover with a tightly rimmed lid. Place a few hot coals on the lid. and bake for 45 to 50 minutes on a grill over a medium fire until cake tester comes out clean.
  • If bottom is browning too fast, push a few coals away or roll away a burning log. If you wish a more browned top: Five minutes before bread is baked, loosen with a knife and flip over for 5 minutes to brown top.
  • To unmold remove from dutch oven. Cool for 5 minutes and invert on plate. Brush top with soft butter.
  • Serve hot or cold.

Nutrition Facts : Calories 216.2, Fat 5.8, SaturatedFat 3, Cholesterol 64.4, Sodium 447.8, Carbohydrate 31.6, Fiber 1.3, Sugar 3.4, Protein 9

TASTY DILL BREAD



Tasty Dill Bread image

Provided by Alex Guarnaschelli

Categories     side-dish

Time 4h10m

Yield one 8-inch loaf

Number Of Ingredients 15

2 1/4 teaspoons active dry yeast
3 cups bread flour
2 medium shallots, very thinly sliced
2 tablespoons chopped fresh dill
2 teaspoons dill seeds
1 teaspoon fennel seeds
1 teaspoon sesame seeds
3 tablespoons honey
1 tablespoon blackstrap molasses
1 tablespoon wheat germ
2 teaspoons kosher salt
1/2 teaspoon black pepper
1 cup 4 percent cottage cheese
1 large egg
Butter, for greasing the bowl and pan

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 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

CRUSTY DUTCH OVEN BREAD



Crusty Dutch Oven Bread image

An incredibly easy, crusty white bread cooked inside a Dutch oven.

Provided by Stacey

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 3h10m

Yield 12

Number Of Ingredients 4

4 cups bread flour
1 ½ cups water
2 teaspoons salt
1 teaspoon active dry yeast

Steps:

  • Pour bread flour into the bowl of an electric stand mixer and add water, followed by salt. Sprinkle yeast over the surface and allow to dissolve, about 5 minutes.
  • Mix on medium speed using the paddle attachment until the dough comes together. Replace the paddle with a dough hook. Continue mixing until dough is smooth and elastic, about 10 minutes.
  • Cover the bowl with plastic wrap and allow to the dough to rise to about twice its size, 30 to 45 minutes. Push a finger into the dough. The dough should give some resistance, but not spring back. If it springs back, let it rise longer.
  • Turn dough out onto a floured surface and punch down to expel excess gas and redistribute the yeast. Cover with a clean dish towel and let rest for 10 to 15 minutes.
  • Shape the dough into a boule by pushing back and forth on the counter in a circular motion until you have a round, smooth ball. Cover dough with a clean dish towel and allow to rise, about 1 hour.
  • Preheat the oven to 450 degrees F (230 degrees C). Grease a Dutch oven.
  • Slice a very shallow "X" into the top of the bread with a sharp knife to help it expand while baking. Place loaf into the prepared Dutch oven and cover with the lid.
  • Bake in the preheated oven for 10 minutes. Reduce temperature to 375 degrees F (190 degrees C) and continue to bake, covered, for 20 minutes. Remove the lid and continue baking until deep golden, 25 to 30 minutes.

Nutrition Facts : Calories 145.4 calories, Carbohydrate 29.1 g, Fat 0.7 g, Fiber 1 g, Protein 4.9 g, SaturatedFat 0.1 g, Sodium 389.4 mg, Sugar 0.1 g

CRUNCH DUTCH BREAD



Crunch Dutch Bread image

This is something you are just going to have to try! It's bread but with a twist. The crust will actually crack and crinkle (the only way I know to describe it) The bread is moist and wonderful. Try it you'll love! NOTE: YOU MUST MAKE SURE WATER AND MILK ARE WARM (NOT HOT OR TOO COLD) OR YOUR YEAST WILL NOT ACTIVATE.

Provided by veraj9170

Categories     Breads

Time 2h5m

Yield 6 rolls

Number Of Ingredients 13

2 1/2 teaspoons dry yeast
1/4 cup warm water
1 cup milk
2 1/2-3 1/2 cups flour
1 tablespoon sugar
2 teaspoons vegetable oil
1 1/2 teaspoons salt
1 tablespoon dry yeast
1/2 cup warm water
1 tablespoon sugar
1 tablespoon vegetable oil
1/4 teaspoon salt
3/4 cup rice flour

Steps:

  • In bowl of electric mixer, combine yeast, warm water, WARM milk, sugar and pinch of salt. Stir to dissolve and let rest for 5 minutes until frothy. Add in vegetable oil, remaining salt and about 2 cups flour. Using the dough hook attachment, mix at medium speed until the dough comes together. Add remaining flour a tablespoon or two at a time until the dough pulls away from the sides of the bowl.
  • Turn out onto a lightly floured surface and knead for about 5 minutes, until smooth and elastic. Place in a lightly greased bowl and turn to coat. Cover with plastic wrap and let rise in warm place for 1 hour until doubled in size. Once dough has risen, turn out again onto floured surface and divide into 6 equal portions. Shape each into a bowl and place on a parchment lined baking sheet. Let rise for 15 minutes while you prepare topping.
  • For topping, combine all ingredients and mix to combine and let rest for 15 minutes til slightly frothy.
  • Once the rolls have risen a bit and the topping is frothy, spread a generous layer on the rolls, trying to use all the topping in a thick coat on top and sides of rolls. Let rise for another 20 minutes. Bake at 375F for 25-30 minutes, until well browned. Let cool completely before serving.
  • *** YOU CAN USE YOUR MIXER OR HAND MIX THIS.

DUTCH DILL BREAD RECIPE



Dutch Dill Bread Recipe image

Provided by MaryGladys

Number Of Ingredients 11

1-1/2 tsp active dry yeast
1-3/4 cup whole wheat flour
1 tsp salt
1 tsp dill seeds
1 tsp dill weed
1 tsp caraway seeds
3/4 cup yogurt
1/2 cup water
2 Tbs honey
2 Tbs oil
3/4 cup rye flour

Steps:

  • Procedure Place all ingredients except rye flour into pan in order listed. Select "NORMAL" program. Press "START." After bread machine has completed first kneading, press "STOP/RESET." Press "START" again. After bread machine has completed first kneading again, lift lid and add rye flour. Rye flour will be kneaded into dough during second kneading cycle.

HOMEMADE DUTCH OVEN BREAD RECIPE BY TASTY



Homemade Dutch Oven Bread Recipe by Tasty image

Here's what you need: lukewarm water, active dry yeast, all-purpose flour, kosher salt, olive oil

Provided by Jordan Kenna

Categories     Bakery Goods

Yield 8 servings

Number Of Ingredients 5

2 cups lukewarm water, between 90˚-110˚F (30˚-40˚C)
1 envelope active dry yeast
4 cups all-purpose flour, lightly packed and leveled off, plus more for dusting
1 ½ teaspoons kosher salt
1 teaspoon olive oil

Steps:

  • Stir the yeast into the water and allow the yeast to bloom until foamy.
  • In a large bowl, mix together the flour and salt by hand. Once incorporated, create a small well in the middle and pour in the water and yeast mixture.
  • Mix by hand, wetting your working hand before mixing so the dough doesn't stick to your fingers. The water and flour should come together and a form rough dough that pulls away from the sides of the bowl. If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 tablespoon at a time.
  • Once the dough comes together, cover and let rise until doubled in size (about 1 ½-2 hours).
  • Uncover the dough and give it a few pokes with your finger. If the dough has risen properly, it should indent under the pressure of your finger and slowly deflate.
  • Using your hand or a rubber spatula, start from the rim of the bowl to work the dough loose from the sides and fold it up and towards the center of the bowl. Turn the bowl 90 degrees, and repeat until all the dough has been pulled from the sides and folded towards the center.
  • Once finished, cover and let the dough rise again for another 1 ½-2 hours.
  • Once the dough has doubled in size again, gently transfer it from the bowl to a lightly floured surface.
  • Sprinkle a bit of flour on top of the dough. Using your hands, begin to shape it into a loaf. Fold the dough under itself several times to form a ball, then pinch together the seams of dough underneath.
  • Place the dough seam-side down in a clean bowl that has been lightly coated with olive oil and dusted with flour.
  • Cover and let rise for 1 hour.
  • Meanwhile, place a 6-quart Dutch oven (or heavy cooking pot with oven-safe lid) inside the oven. Preheat the oven to 450˚F (230˚C) with the pot inside for 45 minutes-1 hour.
  • Carefully remove the pot from the oven and place it on a trivet or heat-safe surface. (Be careful! It'll be VERY HOT.)
  • Turn the proofed dough over onto a lightly floured surface and carefully place it inside the pot.
  • Cover with the lid and return the pot to the oven.
  • Bake for 45 minutes, removing the lid for the last 15 minutes.
  • Remove bread from pot, cover, and let cool for 10 minutes before slicing.
  • Enjoy!

Nutrition Facts : Calories 262 calories, Carbohydrate 53 grams, Fat 1 gram, Fiber 1 gram, Protein 7 grams, Sugar 0 grams

DUTCH-OVEN BREAD



Dutch-Oven Bread image

Crackling homemade Dutch-oven bread makes an average day extraordinary. Enjoy this beautiful crusty bread recipe as is, or stir in a few favorites like cheese, garlic, herbs and dried fruits. -Catherine Ward, Taste of Home Prep Kitchen Manager

Provided by Taste of Home

Time 1h

Yield 1 loaf (16 slices).

Number Of Ingredients 4

3 to 3-1/2 cups (125 grams per cup) all-purpose flour
1 teaspoon active dry yeast
1 teaspoon salt
1-1/2 cups water (70° to 75°)

Steps:

  • In a large bowl, whisk 3 cups flour, yeast and salt. Stir in water and enough remaining flour to form a moist, shaggy dough. Do not knead. Cover and let rise in a cool place until doubled, 7-8 hours., Preheat oven to 450°; place a Dutch oven with lid onto center rack and heat for at least 30 minutes. Once Dutch oven is heated, turn dough onto a generously floured surface. Using a metal scraper or spatula, quickly shape into a round loaf. Gently place on top of a piece of parchment., Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Using the parchment, immediately lower bread into heated Dutch oven. Cover; bake for 30 minutes. Uncover and bake until bread is deep golden brown and sounds hollow when tapped, 15-20 minutes longer, partially covering if browning too much. Remove loaf from pan and cool completely on wire rack.

Nutrition Facts : Calories 86 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.

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From bellyfull.net


NO-KNEAD BREAD RECIPE, 1 1/2 POUND LOAF - THE SPRUCE EATS
2022-01-21 Position the oven rack in the center of the oven. Place a heavy, 4- to 6-quart Dutch oven in the oven. Do not include the lid when preheating. Preheat the oven to 500 F. Once pre preheated, carefully remove the hot Dutch oven from the oven and place it on a metal rack. Reduce the oven temperature to 425 F.
From thespruceeats.com


DUTCH CRUNCH BREAD ROLLS - HANDLE THE HEAT
2015-05-22 For the rolls: In the bowl of an electric mixer combine yeast, water, milk, sugar, and oil. Gradually add in the flour and stir until moistened. Add in the salt. Fit the mixer with the dough hook attachment and mix on medium speed until the dough comes together in a smooth elastic ball, about 5 minutes.
From handletheheat.com


CRUSTY NO KNEAD DUTCH OVEN BREAD RECIPE - COOKING LSL
2019-01-25 Cover with the lid and bake for 30 minutes. Remove the lid, continue baking for 30 more minutes. Take out of the oven and let the bread cool inside the Dutch oven for 15 minutes, then carefully remove and cool to room temperature. Slice and enjoy. Store bread in a paper bag for 2 days at room temperature.
From cookinglsl.com


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