Onion Dill Quick Bread Recipes

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GRANDMA'S OLD FASHIONED DILL BREAD



Grandma's Old Fashioned Dill Bread image

Gorgeous golden brown loaves of old fashioned dill bread served piping hot out of the oven, smothered with butter and sprinkled with coarse sea salt. An ultimate temptation that fills the house with aromas of dill seed and minced onions and is extremely hard to resist.

Provided by Kristy Murray

Categories     Bread

Time 55m

Number Of Ingredients 14

1 package Active Dry Yeast
1/2 teaspoon Sugar
1/4 cup warm Water
1 cup small curd Cottage Cheese
2 tablespoons Sugar
1 tablespoon melted Butter
1 tablespoon Minced Dried Onions
2 teaspoons dried Dill Seed
1 teaspoon Salt
1/4 teaspoon Baking Soda
1 Egg, beaten
2 1/4 cups All-Purpose Flour
Butter, for brushing on baked loaves
Coarse Sea Salt, for sprinkling

Steps:

  • Dissolve yeast and sugar in the warm water. Let it sit for 10 minutes until the foam on top is doubled in size.
  • Heat the cottage cheese in a small pan to lukewarm.
  • Combine the cottage cheese and the yeast mixture together.
  • Add the remaining ingredients until combined.
  • Butter a large bowl and place the dill bread dough. Roll the dough around the bowl to butter it.
  • Place a dish towel over the bowl and set it in a warm place (microwave works great). Let the dough rise for about one hour or until it is doubled in size.
  • Press the dough down and shape it into either one regular loaf size or three mini loaves.
  • Place the shaped dough into the loaf pan(s). And again set them in a warm place, cover them with a dish towel and let them rise for another hour or until doubled in size.
  • While the dough is rising for the second time preheat the oven to 350°F.
  • Bake the regular sized loaf for 40-45 minutes or until golden brown. Bake the mini loaves for 25-30 minutes.
  • Take out of the oven and let sit for no longer than 5 minutes in the pan(s). Remove the bread from the pan(s) and set them on a wire cooling rack.
  • Brush lots of butter on the top and sides of the loaves. Sprinkle with coarse sea salt.
  • ENJOY!

Nutrition Facts : ServingSize 1/6th of Regular Loaf, Calories 189 calories, Sugar 5 g, Sodium 462 mg, Fat 4 g, SaturatedFat 2 g, UnsaturatedFat 1 g, TransFat 0 g, Carbohydrate 30 g, Fiber 1 g, Protein 7 g, Cholesterol 33 mg

DILL AND ONION BREAD



Dill and Onion Bread image

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

2 tablespoons fast rising yeast
1/2 cup warm water (105 degrees)
2 tablespoons butter, melted
4 tablespoons sugar
2 cups small curd cottage cheese, warmed slightly in microwave
2 tablespoons dried onion flakes, minced
2 tablespoons dried dill
1/2 teaspoon baking soda
2 teaspoons salt
2 eggs
4 1/2-5 cups all-purpose flour
cornmeal, for dusting pans
1 egg yolk
2 tablespoons water

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.

CHEDDAR-DILL BREAD



Cheddar-Dill Bread image

"With soup and salad, this savory cheese bread sparked with dill makes a terrific meal," assesses Karen Gardiner of Eutaw, Alabama.

Provided by Taste of Home

Time 45m

Yield 1 loaf.

Number Of Ingredients 7

2 cups self-rising flour
1 tablespoon sugar
1/4 cup cold butter, cubed
1 cup shredded sharp cheddar cheese
2 teaspoons dill weed
1 large egg
3/4 cup whole milk

Steps:

  • In a large bowl, combine flour and sugar. Cut in butter until crumbly; stir in the cheese and dill. In a small bowl, beat egg and milk; pour into dry ingredients and stir just until moistened. (Batter will be very thick.) Pour into a greased 8x4-in. loaf pan. Bake at 350° for 35-40 minutes or until bread tests done. Cool in pan 10 minutes before removing to a wire rack.

Nutrition Facts : Calories 115 calories, Fat 6g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 261mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

CHEDDAR DILL QUICK BREAD



Cheddar Dill Quick Bread image

I'm all for taking some help in the kitchen, like the boxed baking mix used in this recipe for easy Cheddar Dill Quick Bread.

Provided by Lana Stuart

Categories     Breads

Time 1h

Number Of Ingredients 8

3 cups baking mix (recommend: Bisquick)
6 ounces Cheddar cheese (shredded)
1 tablespoon sugar
1 ¼ cups milk
1 tablespoon canola oil
1 egg (beaten)
1 teaspoon dill weed
½ teaspoon dry mustard

Steps:

  • Preheat the oven to 350 degrees. Thoroughly grease a 9x5 loan pan and set aside.
  • In a large mixing bowl, combine the baking mix, cheese and sugar.
  • In a medium bowl, combine the milk, oil, egg, dill, and mustard.
  • Add the wet ingredients to the dry ingredients, stirring with a wooden spoon until blended. Beat briskly with the spoon for a few seconds to remove any lumps.
  • Pour the mixture into the prepared loaf pan and bake for 45-50 minutes or until a skewer comes out clean.
  • Serve warm or at room temperature.

Nutrition Facts : ServingSize 1, Calories 2651 kcal, Carbohydrate 257 g, Protein 87 g, Fat 140 g, SaturatedFat 58 g, Cholesterol 380 mg, Sodium 5844 mg, Fiber 8 g, Sugar 70 g, TransFat 1 g

DILL PICKLE BREAD



Dill Pickle Bread image

I've used dill in breads and just love the flavor, but one day while preparing hamburgers, I wondered if I could use actual pickles. Here is my creation use dill pickle juice for half of the water for the deluxe version. Enjoy!

Provided by Tony

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 3h5m

Yield 12

Number Of Ingredients 9

1 cup warm water (110 degrees F/45 degrees C)
1 dill pickle, chopped
1 tablespoon butter, softened
1 tablespoon dried minced onion
1 teaspoon dried parsley
½ teaspoon dried dill weed
¼ teaspoon salt
3 ⅛ cups bread flour
2 teaspoons active dry yeast

Steps:

  • Place ingredients in the pan of the bread machine in the order suggested by the manufacturer.
  • Use the white bread, medium crust setting.

Nutrition Facts : Calories 13.7 calories, Carbohydrate 1 g, Cholesterol 2.5 mg, Fat 1 g, Fiber 0.3 g, Protein 0.4 g, SaturatedFat 0.6 g, Sodium 200.1 mg, Sugar 0.2 g

NO YEAST CHEESE, GARLIC AND HERB BREAD



No Yeast Cheese, Garlic and Herb Bread image

A bread made without yeast with swirls of herb and pockets of cheese throughout. Slices well and especially great toasted!

Provided by Nagi | RecipeTin Eats

Categories     Bread

Time 50m

Number Of Ingredients 11

4 tbsp fresh herbs (, finely chopped (I used a mix of dill, rosemary, parsley and thyme) (Note 1))
2 tbsp olive oil
5 oz / 150g block cheese ((cheddar or tasty), cut into 2mm / 0.1" thick slices (about 10 to 12 slices) (Note 2))
Butter for greasing
2 1/4 cups plain flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 1/4 cups buttermilk ((See Note 3 for substitute))
2 eggs
2 small garlic cloves (, crushed)

Steps:

  • Preheat oven to 180C/350F.
  • Grease a bread tin (21 x 11 cm / 8" x 4") or small cake tin with butter.
  • Mix the herbs and olive oil in a small bowl.
  • Sift the Dry Ingredients into a bowl.
  • Combine the Wet Ingredients into a bowl and whisk to combine.
  • Make a well in the centre of the Dry Ingredients. Pour the Wet Ingredients in and mix until just combined.
  • Pour 1/3 of the batter into the bread tin. Dollop half the herbs across the top then use a knife to "swirl" it into the batter up and down, and also turning the batter over (refer photo below).
  • Use half the cheese slices and push them randomly into the batter. Push some all the way in and leave some poking out of the batter.
  • Pour the remaining batter over the top. Dollop and swirl the remaining herbs, then randomly wedge in the remaining cheese, pushing most of it below the surface of the batter. Even out the surface.
  • Bake for 30 minutes, or until the top is golden. Remove from oven and cover with foil, then bake for a further 15 to 20 minutes (total baking time of 45 to 50 minutes). Check to make sure the centre is cooked by inserting a skewer - it should come out clean.
  • Turn the bread out onto a cooking rack. Allow to cool for at least 10 minutes before cutting.

Nutrition Facts : ServingSize 104 g, Calories 271 kcal, Carbohydrate 29.5 g, Protein 10.5 g, Fat 12.3 g, SaturatedFat 5.1 g, Cholesterol 62 mg, Sodium 512 mg, Fiber 1.2 g, Sugar 1.7 g

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.

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

SAVORY ZUCCHINI GARLIC ONION DILL BREAD



Savory Zucchini Garlic Onion Dill Bread image

A deliciously moist, buttery garlic bread with shredded cheddar, garlic, dill and onion. Although you can make this in a standard loaf pan, I think that it's much nicer baked in mini loaf pans. Sliced and placed in a pretty bread basket served with your main course, served with your favorite cream cheese spread as an appetizer,...

Provided by Family Favorites

Categories     Other Breads

Time 40m

Number Of Ingredients 16

3 c flour
4 tsp baking powder
1 tsp salt
1/2 tsp baking soda
2 tsp garlic powder
1 c shredded zucchini, peel left on
3/4 c shredded cheddar
1/2 medium onion, chopped finely
2 tsp dried dill weed
2 large eggs, beaten
1 Tbsp white vinegar mixed with enough milk to make 1 cup
4 Tbsp butter, melted
USE TO BRUSH ON LOAVES:
4 Tbsp additional melted butter
1/8 tsp garlic powder
1 pinch of dill weed

Steps:

  • 1. Preheat oven to 350 degrees. Spray or butter 3 mini loaf pans (3 1/2 x 6) or 1 standard loaf pan.
  • 2. Mix all dry ingredients together in a large bowl and whisk. (Can sift if you would prefer.) Using a large spoon to this bowl, add zucchini, cheese, onion and dill, coating completely.
  • 3. Add wet ingredients (eggs, milk w/vinegar, and melted butter).
  • 4. Stir until just blended. Place equally in to prepared pans.
  • 5. Bake 3 mini loaves for 20 minutes. Remove from oven and brush with 1/2 of butter garlic powder mixture. Return to oven approximately 5 more minutes or until a toothpick comes out almost clean and they are golden brown. When done, brush with remaining butter mixture.
  • 6. (For a standard size loaf, bake approximately 45 minutes, brush with butter and return for an additional 5 minutes.) I have never used a large pan myself, so watch closely.

CARROT-ONION-DILL BREAD



Carrot-Onion-Dill Bread image

Provided by a1hotfood

Time 2h

Yield 12

Number Of Ingredients 10

1 1/4 cup water
1/2 cup carrots, shredded
3 cups bread flour
2 tablespoons instant dry milk
2 teaspoons sugar
1 1/4 teaspoon salt
2 tablespoons margarine or butter
1/4 teaspoon dried dill weed
1 1/2 tablespoon dried minced onion
2 teaspoons active dry yeast

Steps:

  • Follow manufacturer's directions for loading ingredients into machine. Measure ingredients carefully. Select regular, rapid or delayed time bake cycle and follow manufacturer's directions for starting machine.

Nutrition Facts :

ONION & DILL BREAD



ONION & DILL BREAD image

Categories     Bread     Herb

Number Of Ingredients 12

1 PACKAGE YEAST
1/4 TSP.
ADD:
1 BEATEN EGG
1 CUP COTTAGE CHEESE, HEATED TO LUKEWARM & SIEVED
2 TABLESPOONS SUGAR
1 TABLESPOON MINCED ONION
1 TABLESPOON MELTED BUTTER
2 TEASPOONS DILL SEED OR 1 TABLESPOON DILL WEED
1 TEASPOON SALT
¼ TEASPOON SODA
2 1/4 TO 2 1/2 CUPS SIFTED FLOUR

Steps:

  • MIX 1 PACKAGE YEAST IN ¼ CUP WARM WATER AND ¼ TEASPOON SUGAR. PUT IN A LARGE BOWL. ADD NEXT EIGHT INGREDIENTS, MIX WELL ADD 2¼ TO 2½ CUPS FLOUR - PUT A LITTLE FLOUR IN AND USE AN EGG BEATER TO MIX WELL AND THEN HAND BEAT THE REST OF THE FLOUR INTO THE MIXTURE. COVER AND LET RISE UNTIL DOUBLE IN SIZE (APPROXIMATELY 1 HOUR). STIR IT DOWN WITH A SPOON AND POUR INTO A GREASED 2 QUART CASSEROLE DISH. LET RISE FOR 40 MINUTES. BAKE AT 350 DEGREES FOR 40 MINUTES. BUTTER THE TOP AND CUT INTO WEDGES. SERVE.

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