CHEDDAR-DILL BREAD
"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
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.
SAVORY MONKEY BREAD
A full recipe of monkey bread is in a Bundt® cake pan or mold pan. Cut recipe in half to bake in a smaller metal mold or iron skillet. May be made the night before serving.
Provided by poppy
Categories Bread Yeast Bread Recipes
Time 40m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Stir melted butter, parsley, onion, and dill together in a bowl. Dunk biscuit halves into the butter mixture to coat; arrange into a tube-cake pan.
- Bake in preheated oven until dough is cooked through and golden brown on top, about 30 minutes.
Nutrition Facts : Calories 301.4 calories, Carbohydrate 18.8 g, Cholesterol 49.2 mg, Fat 24.2 g, Fiber 0.4 g, Protein 3.1 g, SaturatedFat 13.2 g, Sodium 557.5 mg, Sugar 3.3 g
SAVORY STUFFING BREAD
This bread is used to make dressing/stuffing for turkey or other fowl.
Provided by Rarik
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 2h40m
Yield 16
Number Of Ingredients 13
Steps:
- Mix yeast, warm water, sugar, salt, eggs, and vegetable oil together in a large bowl. In another bowl, whisk together the flour, poultry seasoning, savory, sage, dill, black pepper, and nutmeg until thoroughly combined. Beat the flour mixture into the wet ingredients, about 1 cup at a time, until the dough is smooth; add up to 1 more cup of flour if needed.
- Turn the dough out onto a floured work surface, and knead until the dough is springy, smooth, and elastic, about 8 minutes. Form the dough into a ball, and place into an oiled bowl. Turn the dough ball around in the bowl to lightly oil the dough, then cover the bowl with a cloth and let the dough rise until doubled in size, about 1 hour.
- Grease 2 9x5-inch loaf pans. Punch down the dough, knead several times to remove air pockets, then cut the dough in half. Shape each half into a log, pinching the seams closed, then place into the prepared loaf pans seam sides down. Lightly cover the pans with a cloth, and let rise until doubled, 45 minutes to 1 hour.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake the bread until golden brown, 25 to 30 minutes; remove from pans and cool on wire cooling racks.
Nutrition Facts : Calories 215.1 calories, Carbohydrate 37.3 g, Cholesterol 23.3 mg, Fat 4.7 g, Fiber 1.8 g, Protein 5.7 g, SaturatedFat 0.9 g, Sodium 447.7 mg, Sugar 3.4 g
DILL BREAD
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
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.
COTTAGE DILL BREAD
Aromatic with a savory taste. Nice accompaniment for meats. Makes delicious toast. This recipe appears in La Pinata cookbook from the Junior League of McAllen, Texas, 1980. I added the dill weed--it gives the bread a better aroma.
Provided by Southern Sister
Categories Yeast Breads
Time 55m
Yield 1 loaf, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Soften yeast in warm water. Sift flour, baking soda, and salt together and set aside. In saucepan heat the cottage cheese until lukewarm. Stir in shortening, sugar, onion, dill seed, dill weed, and baking soda. Pour this mixture into a large mixing bowl. Add yeast and well beaten egg and mix. Stir in the flour mixture a little at a time until a soft dough forms.
- Knead lightly on a floured surface until the dough is elastic. Place in a greased bowl, turning once to grease the surface. Cover and let rise in a warm place about one hour. Punch down, cover and let rest about 10 minutes. Shape into a loaf and place into a greased 5 x 9 inch bread pan. Cover and let rise until double in bulk, about 30-40 minutes.
- Bake at 350°F for about 40 minutes. If the top browns too fast, cover with foil. Remove from oven, brush top with melted butter and remove from pan about 10 minutes later.
SOUR CREAM-DILL BREAD
Savory quick bread? It's moist and deliciously flavored with cheddar cheese, sour cream and dill weed.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h5m
Yield 1
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Generously grease loaf pan, 9x5x3 inches.
- Stir together all ingredients just until moistenend. Pour into pan.
- Bake 45 to 50 minutes or until golden brown. Cool 5 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Nutrition Facts : Calories 145, Carbohydrate 15 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Slice, Sodium 390 mg
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QUICK DILL BREAD - THE SALTY MARSHMALLOW
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5/5 (24)Category Side DishCuisine AmericanCalories 218 per serving
- Preheat the oven to 350 degrees. Grease a 9x5 inch loaf pan with non-stick spray or butter and set aside.
- Place the butter in a medium bowl and microwave for 30-45 seconds just until melted. IMPORTANT: Set the melted butter aside and allow to cool for 5 minutes.
- In a large bowl whisk together the flour, dill, sugar, baking powder, garlic powder, onion powder, salt, baking soda and pepper. Then, whisk in 1 cup of the cheese.
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