DILL SEED BRAID
Its pretty braided shape and pleasant dill flavor distinguishes this golden-brown loaf from other yeast breads. My family loves to eat it alongside soup, roast beef or pot roast. I almost always make two loaves-one just isn't enough!
Provided by Taste of Home
Time 1h
Yield 1 loaf.
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast in warm water. Add the yogurt, onion, sugar, butter, egg, dill seed, salt and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 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. Turn onto a lightly floured surface; divide into thirds. Shape each portion into a 20-in. rope. Place ropes on a large greased baking sheet and braid; pinch ends to seal and tuck under. Cover and let rise until doubled, about 30 minutes. , Bake at 350° for 35-40 minutes or until golden brown. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 128 calories, Fat 3g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 174mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.
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
UNBEETABLE SOURDOUGH RYE BREAD
This is variation of marbled rye. It does take some time to prepare; however, nothing beats the wonderful chewy texture of rye bread that has been slathered in melting butter. The recipe makes 2 tall and proud loaves of bread--one for you and one to share. The initial mixing of the breads can be done with a Kitchenaid Mixer and dough hooks. Words of Wisdom from the Creating Chef: Sourdough baking is not an exact science and if anyone tries to tell you so don't buy it. During the creation of this bread, I made it 3 times. Each time the sponge was different in some way. Either there was more one time than the other or less. Same amount of ingredients, same quantities produced different results. The sponge should be wet, not soupy. If it isn't add more water. If to wet add more flour. Next there is the issue of flour. That will vary as well so I listed the ingredients with an either or. Also, I learned that to produce a tall loaf of rye bread, loaf pans are a must. The free form loaf while good wasn't what I was wanting. Lastly will the beets bleed out without the food coloring? I have no idea after the third time around, I added in a small amount of red paste food coloring. This recipe is truly unbeetable. Created for RSC #14
Provided by PaulaG
Categories Sourdough Breads
Time 12h35m
Yield 2 loaves
Number Of Ingredients 29
Steps:
- The night before combine the ingredients for sponge, cover lightly with plastic wrap and allow to stand in a draft free place overnight. The sponge should have bubbled and have a pleasant sour odor.
- The next morning, stir down and divide the sponge. For the onion rye, warm the olive oil in a small pan and cook the green onions until wilted. Set aside and allow to cool.
- Proof the yeast in 1/2 cup warm water with sugar for 5 minutes or until bubbly. Add the proofed yeast to 1 portion of the sponge along with onions, butter, milk powder, cocoa, salt and rye flour; add the all-purpose flour 1/2 cup at a time until dough forms a ball and leaves sides of bowl. The dough will be lightly tacky but manageable with floured hands.
- Knead on a lightly floured surface until smooth and elastic. Place in a large bowl that has been lightly greased with olive oil, turning to coat, cover loosely with a damp cloth and allow to rise until double, approximately 1 hour.
- For bread 2, proof the yeast in 2 tablespoons warm water with sugar for 5 minutes or until bubbly. To puree the beets add them with reserved liquid to a food processor or blender and process until smooth.
- Add the proofed yeast to sponge along with beets, dill weed, dill seed, butter, milk powder, salt, food coloring and rye flour. Add the the all-purpose flour 1/2 cup at a time until dough forms ball and leaves the sides of the bowl. The dough will be lightly tacky but manageable with floured hands.
- Knead on a lightly floured surface until smooth and elastic. Place in a large bowl that has been lightly greased with olive oil, turning to coat, cover loosely with a damp cloth and allow to rise until double, approximately 1 hour.
- To make the bread, punch down each of the doughs and knead lightly. Divide each into 2 equal portions. There will be a total of 2 "onion" and 2 "beet".
- Shape each portion into a 10 inch rope. Using 1 of each color tightly braid ropes and when braided twist lightly. With dampened fingers, seal the dough where the colors join. Turn ends under and place in loaf pans that have been lightly oiled.
- Cover with towel and allow to rise until double. The second rise took about 45 minutes. Drizzle the tops of the loaves with olive oil and bake in preheated 375 degree oven for 35 to 40 minutes or until done. Tap the top of the loaf and if it sounds hallow it is baked through.
- Remove from pans and place on wire rack; allow to cool, slice and enjoy.
REUBEN BRAIDS
This is a great way to make a sandwich feed a large group. The braid design always impresses the guest at parties. I found this recipe in Taste Of Home magazine.
Provided by internetnut
Categories Lunch/Snacks
Time 40m
Yield 2 loaves, 16 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first seven ingredients. Unroll one tube of crescent dough onto an ungreased baking sheet; seal seams and perforations.
- Spread half of corned beef filling down center of rectangle. On each long side, cut 1-inch wide strips to within 1-inch of filling. Starting at one end, fold alternating strips at an angle across filling; seal ends. Repeat with remaining crescent dough and filling. Brush beaten egg white over braids; sprinkle with sesame seeds.
- Bake at 375 for 25-30 minutes or until golden brown. Cool on wire racks for 5 minutes before cutting into slices. Refrigerate leftovers.
Nutrition Facts : Calories 171.5, Fat 8, SaturatedFat 3.1, Cholesterol 34.8, Sodium 379.5, Carbohydrate 16.7, Fiber 1.4, Sugar 2.2, Protein 7.9
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