Dill Batter Recipes

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.

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Whisk together the beer, 1 1/2 cups flour, pepper, garlic powder, chili powder, and seasoned salt in a large bowl. Dip the pickle slices into the beer batter, then coat them in the remaining 1 1/2 cups flour.
• Fry the pickles in the preheated oil until golden and crisp, about 5 minutes.

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.

Steps:

• For the dip: Combine the buttermilk, mustard, egg yolk, horseradish and lemon juice in a food processor and process until the mixture forms a wet puree; add a few drops of water if needed. Drizzle in the oil until an emulsion is formed. Season with 1/2 teaspoon salt and a pinch of white pepper. Taste and add more lemon juice as needed. Chill until ready to serve.
• For the beer-battered pickles: Heat the oil to 375 degrees in a deep-fryer or Dutch oven.
• Whisk together the flour, sugar, baking powder, baking soda, cayenne, 1/2 teaspoon salt and a pinch of pepper. In a separate bowl, whisk together the beer and buttermilk. Stir the wet mixture into the dry mixture.
• Pat the pickle spears dry with a paper towel, dust with a little flour and coat with the beer batter. Carefully drop the pickles into the hot oil and cook until golden brown, about 2 minutes. Season with salt and pepper. Serve with the dip.

Steps:

• Prepare at least several hours before broiling fish (can be made ahead and frozen).
• Make dill butter by combining first four ingredients and rolling up in plastic wrap or foil.
• When ready to cook, preheat broiler and spray broiler pan with vegetable oil, or coat with butter.
• Rinse fish and dry thoroughly.
• Season with salt and pepper.
• Place on broiler pan.
• Sprinkle fish with lemon juice.
• Place several generous pats of dill butter on fish.
• Broil on both sides several minutes until fish is opaque and flakes easily with a fork.
• Don't overcook.
• (Total time about 10 minutes per inch of thickness).

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.

Steps:

• Bring first 3 ingredients to simmer in small saucepan; cool to 120°F. Whisk in oil and eggs. Combine 1 1/2 cups flour, yeast, salt and 2 cups cheese in large bowl of electric mixer. Add warm liquid mixture and fresh dill; beat 3 minutes. Add remaining 1 1/4 cups flour; beat 2 minutes. Scrape down sides of bowl. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled, about 1 hour 15 minutes.
• Preheat oven to 350°F. Butter 9 x 5 x 3-inch loaf pan. Do not stir batter down. Spoon half of batter into pan; sprinkle remaining 1 1/2 cups cheese over. Cover with remaining batter; smooth top. Cover and let rise in warm draft-free area until batter reaches top of pan, about 30 minutes.
• Bake until bread is golden brown and sounds hollow when tapped, about 45 minutes. Turn out onto rack and cool.