Onion Dill Bread No Knead Recipes

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THE EASIEST & TASTIEST NO KNEAD ONION BREAD LOAF



The Easiest & Tastiest No Knead Onion Bread Loaf image

No Preheating and No Kneading make this THE BEST (and easiest) No Knead Onion Bread!

Provided by TKWAdmin

Categories     No Knead

Number Of Ingredients 7

3 cups bread flour
1/2 teaspoon Redstar Platinum instant yeast
1 1/2 teaspoon kosher salt
1 1/2 cups water (room temp)
1 1/2 teaspoon granulated onion
2 tablespoon plus 2 teaspoon dried, minced onions, divided
2 teaspoon hot water

Steps:

  • In a large bowl add in the flour, yeast, granulated onion and 2 tablespoon of dried onions, and salt. You need to make sure the bowl is at least 2 times the size as this will easily double in volume. Whisk to combine. Add in the water and mix with a wooden spoon - do NOT use a stand mixer. Mix it until it's combined and forms a 'shaggy' dough. Just make sure that all the flour is incorporated. It will not be a smooth dough - that's how it's supposed to be.
  • Cover with plastic wrap and set in a warm place overnight for at least 12 hours but no more than 24.
  • When you're ready to bake, preheat your oven. Put the rack in the middle and preheat to 450F. Let this heat up for about 45 minutes.
  • Mix the remaining 2 teaspoon of dried, minced onions with 2 teaspoon of hot water. Gently stir and set aside. Place the dough out a lightly floured board and gently shape it into a rectangle ~12×8". Fold one third over and the other third on top (like an envelope). Gently start to roll it with your hands into a log that's ~12×4". Pinch the seams together. For the ends just tuck them under and pinch to seal. *See note if you're not using the Emile Henry Italian Loaf Bread Baker about shaping and baking in a Dutch oven.
  • To the Emile Henry Italian Loaf Bread Baker, sprinkle in a tablespoon or two of flour in the bottom to help the dough remove easily after baking. Place the loaf in the baker. Take the re-hydrated dried onion mixture and sprinkle on top of the loaf. Cover and set aside while the oven heats up.
  • 425F, put the loaf pan into the oven (covered) and bake for 40 minutes, remove the lid and bake for another 15 or until golden brown and the internal temp reaches 200F.
  • Remove from the oven and carefully empty the loaf onto a cooling rack. Allow to cool before slicing.
  • Store the bread in the Emile Henry Bread Box. It will stay fresh for ~3-5 days.

Nutrition Facts : ServingSize 1 slice, Calories 149 calories, Sugar 0.1 g, Sodium 290.4 mg, Fat 0.7 g, SaturatedFat 0.1 g, TransFat 0 g, Carbohydrate 29.9 g, Fiber 1 g, Protein 5 g, Cholesterol 0 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.

ONION DILL BREAD



Onion Dill Bread image

This flavorful loaf is a nice accompaniment to a light lunch featuring chicken or tuna salad. It owes its richness to cottage cheese and sour cream. - Ruth Andrewson, Leavenworth, Washington

Provided by Taste of Home

Time 3h10m

Yield 1 loaf (2 pounds).

Number Of Ingredients 10

2 teaspoons active dry yeast
3-1/2 cups bread flour
1 teaspoon salt
1 large egg
3/4 cups cream-style cottage cheese
3/4 cups sour cream
3 tablespoons sugar
3 tablespoons minced dried onion
2 tablespoons dill seed
1-1/2 tablespoons butter

Steps:

  • In bread machine pan, place first 4 ingredients in order given. In a saucepan, combine remaining ingredients and heat just until warm (do not boil). Pour into bread pan. Select white bread setting. Bake according to bread machine directions.

Nutrition Facts : Calories 150 calories, Fat 4g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 211mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.

ONION DILL BREAD (NO-KNEAD)



Onion Dill Bread (No-Knead) image

This bread comes out soft, good for soaking up the last bit of beef stew or beef barley soup. The onion flavor is not over powering. I do add a bit more dill (increase by 1/2 teaspoon) as I like the dill flavor. Prep time doesn't include 2 risings.

Provided by ChrisF

Categories     Breads

Time 1h

Yield 1 loaf

Number Of Ingredients 9

3 cups all-purpose flour
1 (1/4 ounce) package active dry yeast
1 1/4 cups milk
2 tablespoons sugar
2 tablespoons butter
1 teaspoon salt
2 teaspoons dried dill weed
2 teaspoons instant minced onion
1 egg

Steps:

  • In bowl combine 1 1/2 cup of the flour and yeast.
  • In a saucepan heat milk, sugar, butter, dill seed or weed, onion, salt, heat to 115-120 degrees stirring to melt the butter.
  • Add to dry mixture; add egg.
  • Beat at low speed for about 1/2 minute then high for 3 minutes.
  • Then stir in remaining flour.
  • Cover and let rise till doubled (about 30 minutes) Stir down.
  • Then spread evenly in to a greased 9x5x3 inch loaf pan.
  • Let rise again until doubled (about 30 minutes) Bake at 350°F for 25 to 30 minutes.
  • Remove from pan to cool.

NO-KNEAD ONION BREAD



No-knead Onion Bread image

This delicious recipe comes from an old Campbell's soup cookbook. The surprise ingredient? You guessed it........ onion soup! (Prep. time includes rising time)

Provided by shelbyrose

Categories     Yeast Breads

Time 3h50m

Yield 16 serving(s)

Number Of Ingredients 9

3 cups all-purpose flour, divided
2 tablespoons sugar
2 (1/4 ounce) packages active dry yeast
1 (10 1/2 ounce) can condensed French onion soup
1/4 cup butter or 1/4 cup margarine
1 egg
1 cup grated romano cheese
1 tablespoon water
2 teaspoons sesame seeds

Steps:

  • In a large bowl, combine 1 cup of the flour with the sugar and yeast.
  • In a small saucepan over medium heat, heat the soup and butter until very warm.
  • Butter does not need to completely melt.
  • With mixer at low speed, gradually pour soup mixture into dry ingredients, mixing well.
  • At medium speed, beat 3 minutes or until smooth.
  • Add egg, cheese and 1 cup of the flour.
  • Beat 2 minutes more.
  • With a spoon, stir in enough of the remaining 1 cup flour to make a stiff batter.
  • Cover and let rise in a warm place until doubled; about 1 1/2 hours.
  • Grease a 1 1/2 quart casserole.
  • Stir down batter and turn into casserole.
  • Cover and let rise again until doubled, about 45 minutes.
  • Preheat oven to 325 degrees.
  • Brush bread with water and sprinkle sesame seeds over top.
  • Bake 50 minutes or until bread sounds hollow when tapped with finger.
  • Remove from pan and cool on wire rack before slicing.

Nutrition Facts : Calories 151.6, Fat 5.2, SaturatedFat 2.9, Cholesterol 24.8, Sodium 168.5, Carbohydrate 20.8, Fiber 1, Sugar 2, Protein 5.3

EASY ONION-DILL BREAD



Easy Onion-Dill Bread image

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

1 cup BREAKSTONE'S or KNUDSEN Cottage Cheese
1/4 cup water
1 Tbsp. butter
2-1/2 to 2-3/4 cups flour, divided
1 env. fast-rising yeast
2 Tbsp. sugar
2 tsp. each: onion flakes and dill weed
1 tsp. salt
1/4 tsp. baking soda
1 egg, lightly beaten

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

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