DANISH DILL OR CARAWAY BREAD
From Aebleskiver and More - A Sampling of Danish Recipes by Lisa Steen Riggs. Time for dough to rise is not included in Prep Time.
Provided by AB_Fan
Categories Yeast Breads
Time 1h30m
Yield 2 loaves, 20 serving(s)
Number Of Ingredients 11
Steps:
- Soften yeast in the warm water. Set aside.
- Heat cottage cheese to warm (not hot!); stir in sugar, onion, butter, dill or caraway seeds, salt, soda, and egg.
- Add the yeast and mix well.
- Add enough flour to make a stiff dough (not sticky).
- Let rise in a warm place until doubled.
- Punch down and shape into two loaves.
- Put loaves into two well-greased loaf pans and let rise again until doubled.
- Bake at 350 degrees for about 1 hour.
Nutrition Facts : Calories 77.7, Fat 1.5, SaturatedFat 0.8, Cholesterol 13.8, Sodium 185.7, Carbohydrate 12.5, Fiber 0.5, Sugar 1.4, Protein 3.3
TASTY DILL BREAD
Provided by Alex Guarnaschelli
Categories side-dish
Time 4h10m
Yield one 8-inch loaf
Number Of Ingredients 15
Steps:
- Make the dough: In a medium bowl, sprinkle the yeast over 1/2 cup warm water (about 110 degrees F) and gently shake the bowl to help the yeast mix with the water. Set aside until dissolved, about 10 minutes.
- In the bowl of a mixer fitted with a paddle attachment, combine the bread flour with the shallots, fresh dill, dill seeds, fennel seeds, sesame seeds, honey, molasses, wheat germ, salt and pepper. Mix on medium-low speed to blend. Mix in the cottage cheese and egg.
- Add the yeast mixture and mix to incorporate. Transfer the dough to a greased bowl. Cover with a towel and put in a warm place until doubled in volume, 1 hour 30 minutes to 2 hours.
- Grease an 8-inch loaf pan with butter. Gently push the air out of the dough. Put the dough squarely in the pan and cover it with the towel again. Leave in a warm place to rise for 1 hour. Meanwhile, preheat the oven to 400 degrees F.
- Bake the bread: Lower the oven temperature to 350 degrees F. Bake the loaf until a wooden pick inserted into the center comes out clean or the internal temperature of the bread reaches 200 degrees F, 30 to 35 minutes. Remove from the oven and unmold. Let the bread rest on a rack for at least 30 minutes before cutting. (Or, if you're like me, tear off the end and nibble on it immediately as you wait for the rest of the loaf to cool! The crust is addictive.)
CARAWAY DILL BREAD
The caraway really comes through in this herb bread shared by Margaret Reinhardt of Aledo, Illinois. The nicely textured loaf is an especially good accompaniment to a pork dinner.
Provided by Taste of Home
Time 3h5m
Yield 1 loaf (1 pound, 16 slices).
Number Of Ingredients 10
Steps:
- In a bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Nutrition Facts : Calories 67 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 158mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.
CARAWAY DILL BREAD
Make and share this Caraway Dill Bread recipe from Food.com.
Provided by Audrey M
Categories Yeast Breads
Time 3h10m
Yield 1 pound loaf
Number Of Ingredients 10
Steps:
- In your bread machine pan, place all ingredients in order of suggested by your manufacturer.
- Select basic bread setting.
- Choose crust color and one pound loaf size.
- Bake according you bread machine directions.
- Check dough after five minutes of mixing, if dough isn't right consistency, add 1 to 2 Tablespoons of water or flour as needed.
CARAWAY-DILL BISCUITS
Yield Makes about 48 biscuits
Number Of Ingredients 5
Steps:
- Preheat oven to 425°F. Mix flour and caraway seeds in large bowl. Make well in center of flour. Add milk, 3/4 cup plus 2 tablespoons oil and dill. Stir just until dry ingredients are evenly moistened. Gather dough into ball. Roll out dough on lightly floured surface to 3/4-inch thickness. Using 1 3/4-inch round cutter, cut out biscuits. Gather scraps and gently reroll dough on lightly floured surface. Cut out more biscuits. Arrange on 2 large baking sheets. Brush biscuit tops with remaining 2 tablespoons oil.
- Bake biscuits until puffed and very pale golden on top and tester inserted into center comes out clean, about 15 minutes. (Can be prepared 6 hours ahead. Cool completely, then wrap airtight in plastic.) Serve warm or at room temperature.
CARAWAY SEED RYE BREAD
My parents were immigrants from Czechoslovakia and my mother would pull out this rye bread recipe when guests came over for dinner. Every time I bake it, I get nostalgic for those days. -Millie Feather, Baroda, Michigan
Provided by Taste of Home
Time 45m
Yield 2 loaves (10 slices each).
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast in 1/2 cup warm water. Add brown sugar, caraway, oil, salt and remaining water; mix well. Stir in rye flour and 1 cup all-purpose flour; beat until smooth. Add enough remaining all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; divide in half. Shape each half into a ball; place in 2 greased 8-in. round baking pans or ovenproof skillets. Flatten balls to a 6-in. diameter. Cover and let rise until nearly doubled, about 30 minutes. Bake at 375° for 25-30 minutes or until golden brown.
Nutrition Facts : Calories 126 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 238mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein.
SMOKED SALMON WITH COGNAC CARAWAY MAYONNAISE AND TOASTED FRENCH BREAD
Categories Dairy Fish Herb Appetizer Christmas Quick & Easy Mayonnaise Salmon Cognac/Armagnac Winter Caraway Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8 generously
Number Of Ingredients 9
Steps:
- With a mortar and pestle or in an electric spice grinder grind caraway seeds fine and in a small bowl stir together with mayonnaise, sour cream, dill, and Cognac.
- Arrange salmon on a cutting board or platter and garnish with dill sprigs and lemon wedges. Serve salmon, sliced thin, with mayonnaise and French bread.
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- Preheat the oven to 400°. Prick the potatoes all over and bake for about 45 minutes, or until tender. Let cool completely, then peel the potatoes and pass them through a ricer or finely mash them. Measure out 3 1/2 cups of potatoes.
- In a very large bowl, stir the yeast into 2 cups of the lukewarm water and let stand for about 5 minutes, or until the yeast is foamy. In another large bowl, combine 6 1/2 cups of the flour, the dry milk powder, sugar, dill and salt with half of the caraway seeds. Using your hands, work the 3 1/2 cups of riced potatoes into the flour mixture. Add the potato mixture and the beaten eggs to the dissolved yeast and mix vigorously until a soft, lumpy dough forms.
- Scrape the dough out onto a lightly floured work surface and knead in up to 1 1/2 cups more flour to make a smooth, satiny dough that is just slightly sticky. Put the dough in a large, lightly buttered bowl, cover with plastic wrap and set aside in a warm place until doubled in volume, about 45 minutes.
- Butter 2 large baking sheets. Punch down the dough and knead it briefly. Cut the dough into 24 even pieces and shape each piece into a ball. On 1 baking sheet, arrange half of the dough balls in 2 rows of 6, with the pieces lightly touching each other. Repeat with the remaining dough balls on the second sheet. In a small bowl, beat the remaining egg with the remaining 1 tablespoon of water. Brush the tops of the loaves all over with the egg wash, then sprinkle on the remaining caraway seeds. Let the loaves stand in a warm place until doubled in volume, about 40 minutes.
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