Dutch Dill Bread Recipes

GRANDMA'S OLD FASHIONED DILL BREAD

Steps:

• Dissolve yeast and sugar in the warm water. Let it sit for 10 minutes until the foam on top is doubled in size.
• Heat the cottage cheese in a small pan to lukewarm.
• Combine the cottage cheese and the yeast mixture together.
• Add the remaining ingredients until combined.
• Butter a large bowl and place the dill bread dough. Roll the dough around the bowl to butter it.
• Place a dish towel over the bowl and set it in a warm place (microwave works great). Let the dough rise for about one hour or until it is doubled in size.
• Press the dough down and shape it into either one regular loaf size or three mini loaves.
• Place the shaped dough into the loaf pan(s). And again set them in a warm place, cover them with a dish towel and let them rise for another hour or until doubled in size.
• While the dough is rising for the second time preheat the oven to 350°F.
• Bake the regular sized loaf for 40-45 minutes or until golden brown. Bake the mini loaves for 25-30 minutes.
• Take out of the oven and let sit for no longer than 5 minutes in the pan(s). Remove the bread from the pan(s) and set them on a wire cooling rack.
• Brush lots of butter on the top and sides of the loaves. Sprinkle with coarse sea salt.
• ENJOY!

CHEDDAR N' DILL BREAD

Steps:

• Preheat the oven to 350
• Grease a 9 x 5 bread pan
• In a bowl, combine all the ingredients except the beer and butter. combine well.
• Add the beer slowly. The mixture will bubble up a little, and stir to just get everything incorporated.
• Transfer into the loaf pan.
• Brush the melted butter over the top. You can also sprinkle a little more Italian seasoning or shredded cheese over the top if you wish.
• Bake for 40 - 50 minutes. A toothpick inserted into the loaf and coming out dry will indicate it's ready.
• Let cool slightly before turning out onto a cooling rack. Enjoy!

DILL BREAD

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.

NO KNEAD COTTAGE CHEESE DILL BREAD

Steps:

• In large bowl, mix whole wheat and all purpose flour with yeast, salt and sugar. Make well in flour and set aside.
• In medium sized pot over low heat, whisk together water, cottage cheese, oil, minced onions, dill, caraway or dill seeds and eggs. Heat for 2 to 3 minutes until lukewarm (100°F-110°F/38°C-43°C).
• Add liquid ingredients to flour mixing until there are no dry patches. Dough will be tough to stir, but too wet to knead.
• Cover with a clean cloth and let rise at room temperature for 2 hours or doubled in size.
• After rising, dough can be baked or wrapped in plastic and stored in fridge for up to 2 weeks.

COTTAGE DILL BREAD

Steps:

• Measure ingredients into the machine in the order suggested by the manufacturer. Select the Basic Bread cycle.

COTTAGE DILL BREAD FOR THE BREAD MACHINE

Steps:

• add ingredients in order given and bake on basic bread cycle.

DUTCH OVEN DILL BREAD FOR THE FIREPLACE

Steps:

• Dissolve the yeast in water in bowl and let stand for 3 minutes.
• Add the next six ingredients [including the baking powder] Beat until well blended.
• Add eggs and enough flour for a stiff dough. Knead for one minute or until dough is smooth. Cover and let rise until double in bulk about 1 hour.
• Punch down. Place in well buttered 8 inch or 9 inch baking round pan. Cover and let rise fo 35 minutes.
• Preheat a dutch oven with a rimmed lid for 5 to 10 minutes over hot fire. Place an inverted pie pan or metal trivet into the oven. Place pan with dough onto the inverted pan. Cover with a tightly rimmed lid. Place a few hot coals on the lid. and bake for 45 to 50 minutes on a grill over a medium fire until cake tester comes out clean.
• If bottom is browning too fast, push a few coals away or roll away a burning log. If you wish a more browned top: Five minutes before bread is baked, loosen with a knife and flip over for 5 minutes to brown top.
• To unmold remove from dutch oven. Cool for 5 minutes and invert on plate. Brush top with soft butter.
• Serve hot or cold.

DILL BREAD RECIPE FOR THE BREAD MACHINE

Steps:

• This makes a two-pound loaf of bread. Use the basic setting with the medium crust option.
• Follow the instructions that came with your bread machine in terms of which ingredients to put in the bread machine first. (With my bread machine, I add the liquid first.)
• Check on the dough after five or ten minutes of kneading. Just pop the top of the bread machine and see how the dough is doing. It should be a smooth, round ball. If needed, you can add a little water or flour.
• When I make this again, I'm going to try adding more dill.

DILL PICKLE BREAD

Steps:

• Finely chop dill pickle. Blot pickle with a paper towel. Set aside.
• Proof yeast: Sprinkle yeast and 1 teaspoon of sugar over 1/2 cup of pickle juice (or pickle/water combo). Let sit for about 10 minutes until frothy.
• Pour into mixing bowl. Using a mixer fitted with flat paddle attachment, combine the yeast mixture with oil, 1 Tablespoon sugar, 2 cups flour, remaining pickle juice and salt. Slowly add remaining flour 1/4 cup at a time while mixing on low speed. Switch to dough hook knead on medium speed. Add in chopped dill pickle and dill weed. Continue kneading for 6-10 minutes or until dough is smooth and elastic. While kneading If you think the dough is too moist, add additional flour (a tablespoon at a time). If the dough is looking dry add warm water (a tablespoon at a time).
• Transfer to a greased bowl and let rise until doubled, about 1 hour. Punch down dough. Form loaf into a round shape and place in greased dutch oven covered with lid to rise. Let rise again for about 30 minutes. Meanwhile, preheat oven to 450 degrees.
• While covered place in the oven and bake for 20 minutes. Remove the lid at that time and return the pot to the oven for another 10-15 minutes. Internal temperature should be about 200 degrees. Gently shake the loaf onto a cooling rack. Cool for about 30 minutes before cutting
• *Alternate method:
• Bread Machine: Place all ingredients in the pan of the bread machine in the order suggested by the manufacturer. Select dough setting and press start. Add pickle during the 'add in' cycle. Check the dough. It should form a nice smooth ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). If the dough is looking dry add warm water (a tablespoon at a time).
• When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. Form dough into an oval, cover and let rest for 10 minutes.
• After resting, turn dough bottom side up and press to flatten. Fold dough into an envelope by folding the top 1/3 of the way to the bottom. Then fold the bottom a 1/3 of the way over the top. Then press dough with the palm of your hand to make an indentation down the center of the dough and fold the top completely to the bottom, sealing the seam with the palm of your hand.
• Place on a baking pan dusted with cornmeal or baking pan lined with a silicone mat. Cover and place in a warm spot to rise for approximately 20 minutes. Preheat oven to 400 degrees F. Bake for 20 to 25 minutes or until nicely browned.

DUTCH DILL BREAD RECIPE

Steps:

• Procedure Place all ingredients except rye flour into pan in order listed. Select "NORMAL" program. Press "START." After bread machine has completed first kneading, press "STOP/RESET." Press "START" again. After bread machine has completed first kneading again, lift lid and add rye flour. Rye flour will be kneaded into dough during second kneading cycle.