Dill Bread
Dill Bread offers a flavorful, aromatic loaf with hints of dill and onion, perfect for breakfast, sandwiches, or alongside a meal. Its soft texture and savory notes make it a versatile choice for bread lovers seeking a comforting homemade treat.
Ingredients
Instructions
- Combine all ingredients except flour in a mixing bowl.
- Add flour gradually to form a stiff dough.
- Cover and let rise in a warm place until light and doubled in bulk.
- Knead down the dough and place in a loaf pan.
- Let the dough rise again until doubled in size.
- Bake at 350°F (175°C) for 40 to 50 minutes.
Tips & Substitutions
For a lighter texture, consider using half cottage cheese and half Greek yogurt. If you don’t have dill seed, you can substitute with fresh dill or dried dill weed, but adjust the quantity to taste. Ensure your water is warm but not too hot, as it can kill the yeast. If you prefer a slightly sweeter bread, increase the sugar by a tablespoon.
Serving Suggestions
Dill bread is excellent on its own or served with butter. It pairs beautifully with Dilly Dip as a perfect appetizer. For a complete meal, serve it alongside Green Beans Au Gratin and a protein like Garlic Chicken Wings. Enjoy slices with soups or stews for a delightful touch.
Storage & Reheating
Once cooled, store the bread in an airtight container or wrap it in plastic wrap to keep it fresh. It can be kept at room temperature for up to three days. For longer storage, slice the bread and freeze it in a freezer-safe bag. To reheat, simply toast slices or warm in the oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Dill Bread contains roughly 220 calories, with 5g protein, 42g carbohydrates, and 4g fat. It is a good source of protein (10% of the Daily Value). Note that it is relatively high in sodium, at 1142mg per serving (50% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture will be denser. Start with half whole wheat and half all-purpose for a lighter loaf, and adjust based on your preference.
How can I tell when the bread is done baking?
The bread is done when it is golden brown on top and sounds hollow when tapped on the bottom. An internal temperature of around 190°F (88°C) is ideal for yeast breads.
Can I add other herbs or spices to this recipe?
Absolutely! You can customize the flavor by adding herbs like thyme or rosemary. Spices such as garlic powder or onion powder can also enhance the taste. Just be mindful of the quantities to avoid overpowering the dill flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).