Onion Dill Picnic Bread Recipes

DREW'S FAMOUS ONION DILL BREAD

Steps:

• In the order listed, place dry ingredients and egg in the bread machine.
• Warm the next set of ingredients and add them.
• Select white bread setting on bread machine and press start.
• Brush top lightly with a little melted butter when machine enters bake cycle if you wish.
• If you don't have a bread machine you can knead by hand let rise and bake in 2 loaf pans.

ONION DILL BREAD

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.

PICNIC BASKET BREAD

Steps:

• Preheat oven to 375°.
• Mix cheese, spinach, chicken, onion, and 1/4 teaspoon salt for filling.
• Set aside.
• Dissolve yeast in 1 cup warm water.
• Mix yeast mixture, sugar, 1 teaspoon salt, and 1 cup flour in a mixing bowl.
• Gradually add 1 1/2 cups flour to dough.
• Knead dough until smooth, using other 1/2 cup flour if dough is sticky.
• Roll dough into a 16 x 10-inch rectangle.
• Spread filling down the middle of dough.
• Bring dough edges together and seal.
• Place seam-side down on lightly greased cookie sheet.
• Brush bread with egg white and sprinkle with sesame seeds.
• Bake at 375° for 40 minutes.
• Serve warm, or cool and refrigerate.

ONION DILL BREAD (NO-KNEAD)

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.

DILL ONION BUTTERMILK BREAD

Steps:

• Make mound of flour directly on counter or table. Make a well in the center for the yeast. Add the other dry ingredients (onion, dill weed, and salt) around the edge. Make sure to keep salt out of the yeast.
• Add sugar and the lukewarm water to the yeast. Proof yeast until bubbly.
• Mix together the melted butter, egg, buttermilk, and 1 cup of water. SLOWLY add to dry ingredients while mixing with the other hand.
• Mix together until it forms a ball that is not sticky or dry. It should be soft "like a baby's bottom".
• Put in a greased bowl and cover with a light damp towel. Let dough rise until doubled (about 45 minutes or so).
• Punch dough down and separate into 3 medium loaves. Place loaves in greased pans and let rise again for another 45 minutes.
• Bake at 350°F for 30 minutes. (I usually check it a little early!).

DILL & ONION BREAD

Steps:

• ADD ingredients to your bread machine in the order listed.
• Select 'French/Italian Bread' setting on the bread machine menu. Push START.
• Allow bread machine to work through the first mixing cycle (about 45 to 60 minutes), then allow it to enter into the second mix and rise cycle just until the machine stops mixing and begins the rise stage (about 20-minutes). REMOVE from bread machine and handle gently, kneading 5 or 6 turns on floured surface to shape for the baking pan (Dutch oven or casserole dish heat-safe to 500-degrees). Do not over-mix but make sure the dough is coated with flour.
• Tear a piece of parchment paper larger than the baking container. Set it into a large bowl for the dough to rise before baking. Lightly spray the parchment with oil and lightly sprinkle coarse salt on the oiled parchment paper.
• SET the dough onto the parchment paper in the large bowl. Score 2 or 3 times with sharp knife if desired then cover with either a cloth or oiled plastic wrap. Set the bowl in a warm area of the kitchen, probably near your stove. Allow to rise for about 45-minutes.
• About 30-minutes into the dough rising, PRE-HEAT oven to 450-degrees and set the empty Dutch oven (or casserole dish) with heat-proof lid on top, into the oven to get hot (takes about 15 to 20 minutes). You will transfer the dough, parchment and all, into the hot Dutch oven when it finishes rising.
• When dough finishes rising, remove Dutch oven from the hot oven (do not leave oven door open while transferring dough to the baking dish). Remove the lid and gently lift and transfer the dough including the parchment paper into the hot Dutch oven. Place the lid back onto the Dutch Oven and set it back into the hot oven.
• BAKE for 30-minutes with the lid on. At the 30-minute mark, take bread out of oven. Remove the lid. Remove the parchment paper. RETURN bread to the Dutch oven without a lid and bake for another 15 to 20 minutes until a nice golden crust forms.
• REMOVE from oven when done. Cool for at least 10-minutes before serving. STORE cooled bread in a bread bag or plastic storage bag.

DILL AND ONION BREAD

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.