Best 11 Onion Dill Bread Recipes

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.

DILL-ONION BATTER BREAD

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.

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.

BONNIE'S DILL AND ONION CASSEROLE BREAD

Steps:

• 1. EQUIPMENT: You will need a medium size mixing bowl, a thermometer, blender, and an electric mixer.
• 2. DRY INGREDIENTS: Measure one cup of the flour and put it into a medium size mixing bowl. (you will not use all the flour) Add sugar, onion, dill seed, salt, baking soda and yeast, stir to mix.
• 3. WET MIXTURE: Blend the cottage cheese until smooth. In a small saucpan, add the water, cottage cheese and butter. Heat while stirring until the thermometer reads 120 degrees. Remove from heat.
• 4. FIRST RISING: Break the egg into the dry ingredients and beat it with a fork, then add the wet mixture and mix well. Blend with the electric mixer until moist, then beat for 3 minutes at medium speed. Trade your mixer for a wooden spoon and stir in the remaining 1 to 1 2/3 cups of flour by hand to form a soft dough. Leave in the bowl you mixed it in, and cover with a tea towel and place in a warm place to rise. I use my oven with the light on. Let it rise until doubled in size. about 45 to 60 minutes.
• 5. PREPARE YOUR CASSEROLE DISH FOR BAKING: Choose a 1 1/2 to 2 quart casserole dish and grease it or use Pam spray. Set aside. Pre-heat the oven to 350 degrees.
• 6. SECOND RISING: After the dough has risen, uncover and punch it down to remove the air bubbles, add as little flour as necessary. Turn the dough into the greased casserole dish, and cover and let rise until doubled in size about 45 minutes, then uncover and place in the pre-heated oven (350 degrees) and bake for 35 to 45 minutes. It sounds hollow inside when tapped lightly. Remove the bread from the casserole dish, and butter the top (you may sprinkle with coarse salt if you wish) and place on a wire rack to cool before slicing. Enjoy!
• 7. COOK'S TIP: For plain feather light white bread using this technique, go here for the recipe: https://www.justapinch.com/recipe/utahn/white-bread-feather-light/other-bread

ONION & DILL BREAD

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.

ONION-DILL BATTER BREAD

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.

ONION DILL PAN ROLLS (BREAD MACHINE)

Steps:

• Put all ingredients in bread machine in order suggested by manufacturer, select dough setting and press start. When complete, turn off the bread machine, remove dough, and turn out onto a floured countertop or cutting board. Gently roll and stretch dough into an 18 inch rope.
• Grease 9x13 pan. With a sharp knife, divide dough into 12 pieces. Roll each piece into a ball. Place in pan.
• Cover and let rise in a warm oven 10 minutes (to warm oven slightly, turn oven on warm setting for 2 minutes, then turn off and place covered rolls in oven to rise. Remove pan from oven to preheat).
• Preheat oven to 350º. Bake 25-30 minutes until lightly browned on top. Remove from oven, cut apart, and serve warm.

FEATHER LIGHT WHITE ONION DILL BREAD

Steps:

• 1. Combine yeast and warm water in a small bowl; let stand 5-10 minutes. Combine cottage cheese, sugar, butter, onion, dill weed, baking powder, salt and eggs in large mixing bowl of stand mixer. Mix well. Add yeast mixture and flour. Knead with dough hook until smooth and elastic. Dough should clean sides of mixing bowl. If it is sticky, add flour 1 TB. at a time until side of bowl is cleaned.
• 2. Place dough in large, buttered bowl turning over once to coat. Cover with sprayed saran wrap in draft-free area until doubled in bulk. (I turn my oven on to 200-250 degrees and set it on top of a hot pad on top of the stove (about 85 degrees). Punch dough down, cover and let rise again until doubled. (Don't worry about the rise times... they go very fast with this recipe.) Punch dough down. Divide dough in half. Shape each half into 2 loaves. Place in two greased baking pans. Cover with sprayed saran wrap and let rise until doubled in bulk. Remember... this will continue to rise in the oven, so don't allow it to rise much more than 1 to 1 1/2 inches above the pan.
• 3. Bake at 350 degrees for 25-30 minutes. To tell if it is done, gently turn the pan on it's side and see if the bottom of the loaf is golden brown. If not, return to the oven for a few more minutes. Brush tops with melted butter while still warm.

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.

FAST YEAST BREAD WITH ONION AND DILL

Steps:

• Scald the milk and dissolve in it the sugar, salt and butter; cool to lukewarm. In a large bowl, dissolve the yeast in the warm water. Add the cooled milk, flour, onion and herbs.
• Stir well with a large wooden spoon.
• When the batter is smooth, cover the bowl with a towel and let the dough rise in a warm place until triple in bulk- about 45 minutes. Stir down, and beat vigorously for a few minutes, then turn into a greased bread pan.
• Let it stand for 10 minutes before putting into a preheated 350 deg. oven. Bake about one hour.
• The dough will be sticky- resist the urge to add too much flour. My bread was done in 50 minutes. Of course you can vary the herbs. Delicious!

BREAD-MACHINE ONION DILL BREAD RECIPE - (5/5)

Steps:

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