Dill Batter Bread Recipes
DILL BATTER BREAD
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
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.
DILL-ONION BATTER BREAD
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
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 BREAD
This golden-brown dill bread recipe is moist and flavorful. Dill weed gives each wedge an herbed zest, making it a nice complement to most any meal. What's more, this easy yeast bread requires no kneading! -Corky Huffsmith, Salem, Oregon
Provided by Taste of Home
Time 45m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast in warm water. In a small saucepan, heat cottage cheese to 110°-115°; add to yeast mixture. Add fresh dill, butter, salt, sugar, dill seed, egg and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; shape into a 6-in. circle. Transfer to a greased 9-in. round baking pan. Cover and let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°., Bake until golden brown and bread sounds hollow when tapped, 35-40 minutes. Remove from pan to a wire rack to cool. Cut into wedges.
Nutrition Facts : Calories 118 calories, Fat 2g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 385mg sodium, Carbohydrate 19g carbohydrate, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges
DILL BATTER
Make and share this Dill Batter recipe from Food.com.
Provided by Theresa Thunderbird
Categories Chicken
Time 10m
Yield 1 1/2 cups, 4 serving(s)
Number Of Ingredients 6
Steps:
- In a medium bowl, mix flour, dill weed, and the 1/2 tsp of salt.
- Mix baking soda and 1 tbsp vinegar into flour mixture.
- Stir in water and beat until smooth.
- Use to bread and fry seafood, chicken tenders, livers, gizzards, or veggies like mushrooms, potatoes, etc.
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- Grease a 9x1-1/2-inch round baking pan or a 1-quart casserole; set aside. In a large mixing bowl stir together 1 cup of the flour and the yeast; set aside.
- In a medium saucepan heat and stir water, cottage cheese, sugar, dillseed, butter, dried onion, and salt just until warm (120 degree F to 130 degree F) and butter almost melts. Add cottage cheese mixture to flour mixture along with the egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in the wheat germ and the remaining flour (batter will be stiff).
- Spoon batter into the prepared pan or casserole, spreading to edges. Cover and let rise in a warm place until double in size (50 to 60 minutes).
- Bake in a 375 degree F oven for 25 to 30 minutes or until golden. Immediately remove from pan or casserole. Serve warm, or cool on a wire rack. Makes 1 loaf (8 servings).
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