Carrot Onion Dill Bread Large Loaf Recipes

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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.

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.

CARROT-ONION-DILL BREAD (LARGE LOAF)



Carrot-Onion-Dill Bread (Large Loaf) image

Number Of Ingredients 10

1 1/4 cups water, room temperature
1/2 cup shredded carrot
3 cups bread flour
2 tablespoons instant nonfat dry milk powder
2 teaspoons sugar
1 1/4 teaspoons salt
2 tablespoons margarine or butter, room temperature
1/4 teaspoon dried dill weed
1 1/2 tablespoons dried minced onions
2 teaspoons active dry yeast

Steps:

  • 1. If bread machine typically uses 2 cups flour, use small loaf recipe. If machine uses 3 cups flour, use large loaf recipe.2. Follow manufacturer's directions for loading ingredients into machine. Measure ingredients carefully.3. Select regular, rapid or delayed-time bake cycle and follow manufacturer's directions for starting machine.High Altitude (above 3500 feet): For small loaf, increase water by 1 to 2 tablespoons and decrease yeast by 1/4 to 1/2 teaspoon. For large loaf, increase water by 1 1/2 to 3 tablespoons and decrease yeast by 1/4 to 3/4 teaspoon. Continue as directed above.Nutrition Information Per Serving: Serving Size: 1 Slice * Calories: 150 * Calories from Fat: 20 * % Daily Value: Total Fat: 2 g 3% * Saturated Fat: 0 g 0% * Cholesterol: 0 mg 0% * Sodium: 290 mg 12% * Total Carbohydrate: 27 g 9% * Dietary Fiber: 1 g 4% * Sugars: 2 g * Protein: 5 g * Vitamin A: 25% * Vitamin C: 0% * Calcium: 0% * Iron: 10% * Dietary Exchanges: 1 1/2 Starch, 1/2 Fat or 1 1/2 Carbohydrate, 1/2 FatSee Cook's Note: Bread Machine Tips and Bread Machine Troubleshooting

Nutrition Facts : Nutritional Facts Serves

DILL & ONION BREAD



Dill & Onion Bread image

Your family will thank you for the great smells coming from your kitchen when you bake this bread. I use a bread machine to mix my ingredients when making homemade bread, because I have arthritis and fibromyalgia and can no longer knead bread dough very easily. So, the ingredients are listed in the order they go into my bread machine. I promise you this will still work even if you don't use a bread machine. The techniques I use makes a wonderful crust outside with soft center. Perfection! I hope you will give it a try.

Provided by Julie Bailey @julesbai

Categories     Savory Breads

Number Of Ingredients 13

1-1/2 cup(s) water, room temperature
2 tablespoon(s) extra virgin olive oil
1-1/2 teaspoon(s) coarse salt (sea salt or kosher)
4 cup(s) bread flour (reserve about 2 tablespoons for kneading later)
2 tablespoon(s) dried minced onions
2 tablespoon(s) dried dill weed
2 teaspoon(s) yeast, active dry
ADDITIONAL EQUIPMENT/ITEMS USED:
- parchment paper
- spray oil (butter flavor preferred)
- coarse salt to sprinkle
- bread machine
- dutch oven with heat-safe lid (or 4 to 6 quart casserole dish)

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.

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