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 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.
DILL BREAD
Provided by Food Network Kitchen
Time 4h45m
Yield 1 loaf of bread
Number Of Ingredients 9
Steps:
- In a small saucepan, combine the milk, sour cream, dill, butter, and sugar. Place over medium-high heat and cook, stirring, until the butter melts. Remove from the heat and cool to about 110 degrees F. Sprinkle the yeast over the surface of the milk. Set aside until foamy, about 10 minutes.
- Meanwhile, in large bowl, whisk together the flour and salt. Set aside.
- Pour the yeast mixture into the bowl of flour and mix until a soft, ragged mixture is formed.
- Transfer the flour mixture to a well-floured work surface and knead by hand until an elastic dough is formed, about 10 minutes. Transfer the dough to a lightly oiled bowl, cover with a kitchen towel and place in the warm spot, until doubled in size, about 2 hours.
- Place a rack in the center of the oven and preheat to 400 degrees F. Transfer the dough to the work surface and, using your hands, gently flatten into a 10-inch-long oval shape. Fold the dough into thirds lengthwise, overlapping the sides in the center. Press down on the overlapping sides to seal and make a seam. Place seam side-down in a buttered 9 by 5-inch loaf pan, cover with a kitchen towel, and return to the warm spot until the dough has risen about 1 1/2 inches over the top of the pan, about 1 1/2 to 2 hours.
- Brush the top of the dough lightly with warm water and, using a sharp knife, make 1/4-inch-deep slit down the center. Bake until golden brown, about 30 minutes.
- Remove the loaf from the pan and place in the center of the rack. Continue baking until the loaf sounds hollow when rapt lightly with your knuckles on the bottom and top, and an instant-read thermometer inserted in the center registers about 190 degrees F., about 15 minutes.
- Transfer the bread loaf to a cooling rack and let cool for 2 hours before using.
- Copyright 2001 Television Food Network, G.P. All rights reserved
DILLED CHEDDAR CHEESE BATTER BREAD
Categories Bread Food Processor Cheese Bake Cheddar Healthy Dill Bon Appétit
Yield Makes 1 loaf
Number Of Ingredients 10
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.
DILL BEER BREAD (GIFT IN A JAR)
My favorite Beer Bread variation, so good with soups. You really don't want to skip the melted butter. This recipe comes from The Perfect Mix by Diane Phillips, so is written as a Gift in a Jar - but of course, you could just mix it up and bake it for yourself, too! :) If you don't have self rising flour (like me!), here's a substitute: Recipe #5247. Time is for baking the bread.
Provided by CraftScout
Categories Quick Breads
Time 1h10m
Yield 1 loaf
Number Of Ingredients 5
Steps:
- To make mix: Combine first 3 ingredients and place in an airtight container.
- To bake: Preheat oven to 375 degrees F. In a large mixing bowl, combine mix with beer (or seltzer) with a wooden spoon. The batter will be lumpy, don't overmix.
- Place batter in a greased loaf pan. Pour 1/3 of the melted butter over the dough.
- Bake for 40 minutes, then pour another 1/3 of the butter over the top of the bread. Continue baking for 10 minutes more.
- Pour the last 1/3 of the butter over the top of the bread and bake 10 more minutes. Remove from the oven and allow to cool for 30-40 minutes.
Nutrition Facts : Calories 2456.5, Fat 96, SaturatedFat 58.9, Cholesterol 244, Sodium 5443.4, Carbohydrate 332.3, Fiber 11, Sugar 38.7, Protein 40.9
COTTAGE CHEESE-DILL SKILLET BREAD
Right before serving, brush the bread with a little melted butter if desired, and sprinkle with coarse salt.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 13
Steps:
- In the bowl of electric mixer, gently combine the yeast, 1/4 cup flour, and water. Let sit until foamy, about 10 minutes. Meanwhile, place the cottage cheese in the top of a double boiler full of boiling water, and stir until warm to the touch, or microwave until warm. Add the melted butter to the yeast mixture, and mix on medium speed for 2 minutes.
- Add the warmed cottage cheese, baking soda, sugar, salt, dill seed, onion, snipped dill, egg, and the remaining dry flour to the yeast mixture, and mix on high speed to make a stiff batter, about 3 minutes. Scrape down the sides of the bowl, cover, and set batter aside in a warm place to rise until doubled in bulk, 30 to 40 minutes.
- Spray an 8-inch cast-iron skillet generously with vegetable cooking spray, and set aside. Scrape out the batter, and pour it into the skillet. Spray plastic wrap with cooking spray, and place over the dough, pressing down on the wrap to even out the top of the dough. Lift the plastic wrap so it is not touching the surface of the dough, and let the dough stand in a warm place until doubled, about 25 minutes.
- Heat the oven to 350 degrees. Remove the plastic wrap, transfer the dough to the oven, and bake until golden brown, about 35 to 40 minutes. If the bread begins to get too dark, cover it loosely with aluminum foil. Remove the pan from the oven, and transfer to a wire rack to cool. Serve the bread warm, cut into wedges.
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5/5 (2)Total Time 1 hr 30 minsServings 1Calories 185 per serving
- 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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