Best 4 Dill Batter Bread Recipes

Dive into the realm of culinary delights and embark on a journey to discover the secrets of "dill batter bread," a tantalizing treat that combines the aromatic essence of dill with the comforting warmth of freshly baked bread. Whether you're a seasoned baker or just starting to explore the joys of home cooking, this article will guide you through the delectable nuances of dill batter bread, providing insights into its unique flavor profile, versatility, and the culinary magic that unfolds when these ingredients come together. So, gather your ingredients, preheat your oven, and get ready to create a masterpiece that will leave your taste buds dancing with delight.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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.

DILL BATTER BREAD

Dill Batter Bread image

Even those who don't consider themselves bakers can make this bread with success. And your guests will be delighted! -Donna Lindecamp, Morganton, North Carolina

Provided by Taste of Home

Time 2h5m

Yield 1 loaf (16 pieces).

Number Of Ingredients 11

Ingredients

1/4 cup sugar
2 packages (1/4 ounce each) active dry yeast
2 teaspoons dill weed
1-1/2 teaspoons salt
4-1/2 cups all-purpose flour
1 cup water
1 cup 2% milk
1/4 cup canola oil
1 large egg, room temperature
2 teaspoons butter, melted
1/2 teaspoon kosher salt

Steps:

In a large bowl, mix sugar, yeast, dill weed, salt and 2 cups flour. In a small saucepan, heat water, milk and oil to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add egg; beat on high 2 minutes. Stir in remaining flour to form a stiff batter. Cover and let rise until doubled, about 1 hour., Preheat oven to 375°. Stir down batter. Transfer to a greased 2-1/2-qt. round baking dish. Bake until bread is deep golden brown and sounds hollow when tapped, 45-50 minutes., Cool 5 minutes before removing to a wire rack. Brush with butter; sprinkle with salt. Cool completely.

Nutrition Facts : Calories 191 calories, Fat 5g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 298mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.

ONION-DILL BATTER BREAD

Onion-Dill Batter Bread image

My mother used to make a terrific rye batter bread. I've experimented with the recipe through the years and have come up with many versions, including this one.-Wayne Krumel, Pensacola, Florida

Provided by Taste of Home

Time 1h10m

Yield 2 loaves (12 slices each).

Number Of Ingredients 13

Ingredients

4-1/3 cups all-purpose flour
1/4 cup toasted wheat germ
1/4 cup wheat bran
3 tablespoons sugar
2 packages (1/4 ounce each) active dry yeast
3 teaspoons salt
1 cup milk
1 cup water
1 egg
2 tablespoons canola oil
2 tablespoons dried minced onion
1 tablespoon dill weed
1 teaspoon sesame seeds

Steps:

In a large bowl, combine 2 cups flour, wheat germ, wheat bran, sugar, yeast and salt. In a small saucepan, heat milk and water to 120°-130°. Add to dry ingredients; beat until moistened. Add egg, oil, onion and dill; beat on low speed for 30 seconds. Beat on high for 2-1/2 minutes. , Stir in remaining flour; beat until smooth. Do not knead. Cover and let rise in a warm place until doubled, about 50 minutes. , Stir dough down. Transfer to two greased 1-1/2-qt. round baking dishes. Moisten fingers with water; pat dough evenly. Sprinkle with sesame seeds. Cover and let rise until doubled, about 20 minutes., Preheat oven to 350°. Bake 50-60 minutes or until golden brown. (Cover loosely with foil if top browns too quickly.) Remove from baking dishes to wire racks to cool. Freeze Option: Once cooled, loaves may be wrapped in foil and frozen up to 3 months. To use, thaw at room temperature.

Nutrition Facts :

DILL ZUCCHINI BATTER BREAD

Dill Zucchini Batter Bread image

I like to bake with yeast. Many people feel they don't have time to make a yeast bread, but this one is easy and doesn't need kneading or long rising times. But, the house smells wonderful from this baking. It rises once for 30 minutes. You can do this!

Provided by Sharon Whitley

Categories Savory Breads

Time 1h

Number Of Ingredients 10

Ingredients

2 1/2 c all purpose flour (or unbleached flour)
1 Tbsp sugar
1/4 tsp salt
2 tsp dill weed
1 pkg active dry yeast
3/4 c milk
1/4 c margarine or butter
1/2 c grated zucchini, well drained
1/2 c ricotta cheese
1 egg

Steps:

1. Grease 1 1/2 quart casserole or 8 cup ring mold. Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 cup flour, sugar, salt, dill weed and yeast; blend well.
2. In small saucepan, heat milk and margarine until very warm (120-130 degrees F). Add warm liquid, zucchini, cheese and egg to flour mixture. blend at low speed until moistened; beat 2 minutes at medium speed. By hand, stir in remaining flour to form a stiff batter. Spoon into prepared casserole. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place until light, about 30 minutes. ( I heat a cup of water in my microwave, and then slip the pan into microwave to rise. It's draft free and a warm. Do not run microwave while bread is rising.)
3. Heat oven to 350. Bake 30-40 minutes or until deep golden brown.. Immediately remove from pan, cool on wire rack.

Tips:

For a crispy crust, make sure the oil is hot enough before adding the bread.
Don't overcrowd the pan when frying the bread. This will prevent it from cooking evenly.
If you don't have a deep fryer, you can also fry the bread in a large skillet over medium heat.
Be careful not to overcook the bread, or it will become tough.
Serve the bread hot with your favorite dipping sauce.

Conclusion:

Dill batter bread is a delicious and easy-to-make appetizer or snack. It's perfect for parties or potlucks, and it's also a great way to use up leftover bread. With its crispy crust and fluffy interior, dill batter bread is sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy recipe, give dill batter bread a try!