Dill And Sour Cream Bread Biscuit Mix Recipes

SOUR CREAM-DILL BREAD

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.

SOUR CREAM DILL BREAD

Steps:

• Dissolve yeast in warm water.
• In large mixing bowl,combine sour cream,egg,butter,salt,sugar,dill(5 and 1 cup flour.
• Stir in yeast mixture.
• Beat for 1 minute on medium,scraping sides of bowl often.
• Stir in remaining flour,cheese and enough rye flour to make stiff dough.
• Turn onto lightly floured surface and knead til smooth and elastic,about 5 minutes.
• Place in buttered bowl,turn to butter top.
• Cover and let rise in warm place until doubled (about 1 and 1/2 hours) Punch dough down.
• Shape in ball.
• Place in buttered 8 inch round cake pan.
• Brush with melted butter.
• Cover and let rise,til doubled (about 1 hour) Beat egg white and water and brush over top of bread.
• Bake at 375 degrees,35 to 40 minutes or until loaf sounds hollow when tapped.
• Remove from pan and allow to cool on wire rack.

EASY BISQUICK BREAD

Steps:

• Preheat oven to 35O°F.
• Mix first 4 ingredients together.
• Beat vigorously for 30 seconds.
• Stir in nuts (optional).
• Pour batter into greased loaf pan.
• Bake 45 to 50 minutes.
• Cool before slicing.

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 AND SOUR CREAM BREAD (BISCUIT MIX)

Steps:

• Combine all ingredients in a mixing bowl, stir just until moistened, pour into a well greased 9"x5" loan pan.
• Bake at 350 for 45-50 minute until golden.
• Let cool in pan 5 min., remove and cool completely on a wire rack for 2 hours before slicing.
• Store tightly wrapped, stores well in fridge for up to 10 days.