Yogurt Dill Bread
A soft, flavorful yogurt dill bread with a tender crumb, perfect for brunch or as a side, featuring fresh dill and tangy yogurt for a unique taste.
Ingredients
Instructions
- Grease an 8-inch tube pan.
- In a large bowl, stir together 1 cup flour, yeast, and dill weed; set aside.
- In a medium saucepan, heat and stir the yogurt, sugar, water, butter, and salt just until warm (120° to 130°F) and butter almost melts.
- Add the warm mixture to the flour mixture. Add the egg.
- Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of the bowl. Then beat on high speed for 3 minutes.
- Stir in the remaining flour.
- Spoon the batter into the prepared pan. Cover and let rise for about 30 minutes.
- Bake at 375°F for 35 to 40 minutes until golden brown.
Tips & Substitutions
For a lighter texture, ensure the yogurt mixture is just warm, not hot, to avoid killing the yeast. If you don't have plain yogurt, sour cream can be a good substitute. For a twist, consider adding garlic powder or chopped fresh herbs alongside the dill. This recipe can also be made with whole wheat flour for a heartier bread.
Serving Suggestions
Yogurt dill bread is delicious served warm with butter or as a base for savory sandwiches. It pairs beautifully with Creamy Hash Brown Potatoes for a satisfying breakfast. For a light lunch, enjoy it with a side salad or alongside a bowl of soup. This versatile bread complements various dishes, making it a great addition to any meal.
Storage & Reheating
Store leftover yogurt dill bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, let it thaw overnight in the refrigerator, then warm slices in a toaster or oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Yogurt Dill Bread contains roughly 386 calories, with 9g protein, 77g carbohydrates, and 5g fat. It is a good source of protein (17% of the Daily Value), calcium (16% of the Daily Value), and vitamin C (16% of the Daily Value). Note that it is relatively high in sodium, at 723mg per serving (31% 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 a different type of flour for this recipe?
Yes, you can substitute all-purpose flour with whole wheat flour, but the texture may be denser. If using whole wheat, consider adding a little more liquid to the dough to achieve the right consistency. Alternatively, you can also use gluten-free flour blends if you need a gluten-free option.
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. You can also use a toothpick inserted into the center; if it comes out clean, the bread is fully baked. Baking times may vary, so keep an eye on it during the last few minutes.
Can I add other ingredients to this bread?
Absolutely! You can mix in ingredients like shredded cheese, chopped olives, or sun-dried tomatoes to enhance the flavor. Just be cautious not to overload the batter, as it may affect the rise. Experimenting with different herbs or spices can also create unique variations of this yogurt dill bread.
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).