Best Dill Onion Bread Recipes

ONION DILL BREAD

Steps:

• In bread machine pan, place first 4 ingredients in order given. In a saucepan, combine remaining ingredients and heat just until warm (do not boil). Pour into bread pan. Select white bread setting. Bake according to bread machine directions.

DILL-ONION BATTER BREAD

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.

DILL AND ONION BREAD

Steps:

• Dissolve the yeast in warm water; let sit till foamy.
• Combine yeast, melted butter, sugar, cottage cheese, onion, dill, soda, salt and 2 eggs in a large mixing bowl.
• Add 2 cups flour.
• With a dough hook or by hand, knead in remaining flour. Only add the last 1/2 cup flour if the dough will not pull away from sides of pan after kneading for about 10 minutes.
• Cover and let rise until double.
• Punch dough down and let rise again.
• Finally, knead the dough by hand until it is smooth and elastic.
• Shape into 2 round loaves and place on cookie sheets sprinkled with cornmeal.
• Let rise until double, then brush with egg yolk beaten with 2 tablespoons water.
• Bake at 350 degrees F for 45-50 minutes until golden.
• The bottoms of loaves will sound hollow when tapped.

SAVORY ZUCCHINI GARLIC ONION DILL BREAD

Steps:

• 1. Preheat oven to 350 degrees. Spray or butter 3 mini loaf pans (3 1/2 x 6) or 1 standard loaf pan.
• 2. Mix all dry ingredients together in a large bowl and whisk. (Can sift if you would prefer.) Using a large spoon to this bowl, add zucchini, cheese, onion and dill, coating completely.
• 3. Add wet ingredients (eggs, milk w/vinegar, and melted butter).
• 4. Stir until just blended. Place equally in to prepared pans.
• 5. Bake 3 mini loaves for 20 minutes. Remove from oven and brush with 1/2 of butter garlic powder mixture. Return to oven approximately 5 more minutes or until a toothpick comes out almost clean and they are golden brown. When done, brush with remaining butter mixture.
• 6. (For a standard size loaf, bake approximately 45 minutes, brush with butter and return for an additional 5 minutes.) I have never used a large pan myself, so watch closely.

DREW'S FAMOUS ONION DILL BREAD

Steps:

• In the order listed, place dry ingredients and egg in the bread machine.
• Warm the next set of ingredients and add them.
• Select white bread setting on bread machine and press start.
• Brush top lightly with a little melted butter when machine enters bake cycle if you wish.
• If you don't have a bread machine you can knead by hand let rise and bake in 2 loaf pans.

BONNIE'S DILL AND ONION CASSEROLE BREAD

Steps:

• 1. EQUIPMENT: You will need a medium size mixing bowl, a thermometer, blender, and an electric mixer.
• 2. DRY INGREDIENTS: Measure one cup of the flour and put it into a medium size mixing bowl. (you will not use all the flour) Add sugar, onion, dill seed, salt, baking soda and yeast, stir to mix.
• 3. WET MIXTURE: Blend the cottage cheese until smooth. In a small saucpan, add the water, cottage cheese and butter. Heat while stirring until the thermometer reads 120 degrees. Remove from heat.
• 4. FIRST RISING: Break the egg into the dry ingredients and beat it with a fork, then add the wet mixture and mix well. Blend with the electric mixer until moist, then beat for 3 minutes at medium speed. Trade your mixer for a wooden spoon and stir in the remaining 1 to 1 2/3 cups of flour by hand to form a soft dough. Leave in the bowl you mixed it in, and cover with a tea towel and place in a warm place to rise. I use my oven with the light on. Let it rise until doubled in size. about 45 to 60 minutes.
• 5. PREPARE YOUR CASSEROLE DISH FOR BAKING: Choose a 1 1/2 to 2 quart casserole dish and grease it or use Pam spray. Set aside. Pre-heat the oven to 350 degrees.
• 6. SECOND RISING: After the dough has risen, uncover and punch it down to remove the air bubbles, add as little flour as necessary. Turn the dough into the greased casserole dish, and cover and let rise until doubled in size about 45 minutes, then uncover and place in the pre-heated oven (350 degrees) and bake for 35 to 45 minutes. It sounds hollow inside when tapped lightly. Remove the bread from the casserole dish, and butter the top (you may sprinkle with coarse salt if you wish) and place on a wire rack to cool before slicing. Enjoy!
• 7. COOK'S TIP: For plain feather light white bread using this technique, go here for the recipe: https://www.justapinch.com/recipe/utahn/white-bread-feather-light/other-bread

DILL AND ONION BREAD (AKA DILLY CASSEROLE BREAD)

Steps:

• 1. In a large bowl, combine dry ingredients (flour, sugar, onion, dill weed, dill seed, salt, bake soda and yeast). Lightly stir to mix. Set aside.
• 2. Pour the first four ingredients, (water, egg, cottage cheese and butter), into the bread machine mixing well.
• 3. ADD the dry ingredients in the large mixing bowl on top of the wet ingredients in the bread machine.
• 4. Set bread machine for a one-pound loaf, dark crust, Basic White dough. NOTE: If you want a chewier texture to the crust, set French Bread setting instead of Basic White. Push START.
• 5. When the last alarm rings on the machine to indicate you can stop and remove the mixing paddle, do so at this time. NOTE: At this point, you can choose to turn out the dough, roll/fold into a ball and set inside a medium-sized greased casserole dish for its last rise. SLICE the top of the dough down the center about a one-inch deep. Brush melted butter on top. SPRINKLE with coarse salt and dill weed for added flavor (optional). Cover and let rise in a warm place for about an hour to 90-minutes until at least doubled in size. IF YOU DON'T WANT TO TURN IT OUT, simply remove the paddle and return the dough to the center of the machine and it will finish rising and baking according to your machine settings, IF baking in the machine, when you return the dough to the well center, slice top of dough, brush with melted butter and sprinkle top with coarse salt and dill weed for added flavor (optional).
• 6. IF baking in oven, bake at 350-degrees for 35-45 minutes. Bread is done when golden brown on top and when bread sounds hollow when touching the top.
• 7. When baking is complete, turn finished bread out and allow to cool for 15 minutes before serving with softened butter. Store in bread box or lightly cover with plastic wrap. NOTE: some bakers like to brush melted butter on top when the bread comes out of the oven and that's an option. I don't do that because I feel it speeds up the aging process of day old bread.
• 8. NOTE: This bread doesn't keep well for more than two days. If you have leftovers, you should consider cutting into cubes and toasting to make croutons or running through a mill grinder to make savory bread crumbs for stuffing, meatloaf mix, coating on pork chops or other foods as your imagination takes you.

ONION & DILL BREAD

Steps:

• MIX 1 PACKAGE YEAST IN ¼ CUP WARM WATER AND ¼ TEASPOON SUGAR. PUT IN A LARGE BOWL. ADD NEXT EIGHT INGREDIENTS, MIX WELL ADD 2¼ TO 2½ CUPS FLOUR - PUT A LITTLE FLOUR IN AND USE AN EGG BEATER TO MIX WELL AND THEN HAND BEAT THE REST OF THE FLOUR INTO THE MIXTURE. COVER AND LET RISE UNTIL DOUBLE IN SIZE (APPROXIMATELY 1 HOUR). STIR IT DOWN WITH A SPOON AND POUR INTO A GREASED 2 QUART CASSEROLE DISH. LET RISE FOR 40 MINUTES. BAKE AT 350 DEGREES FOR 40 MINUTES. BUTTER THE TOP AND CUT INTO WEDGES. SERVE.

ONION-DILL BATTER BREAD

Steps:

• In a large bowl, combine 2 cups flour, wheat germ, wheat bran, sugar, yeast and salt. In a small saucepan, heat milk and water to 120°-130°. Add to dry ingredients; beat until moistened. Add egg, oil, onion and dill; beat on low speed for 30 seconds. Beat on high for 2-1/2 minutes. , Stir in remaining flour; beat until smooth. Do not knead. Cover and let rise in a warm place until doubled, about 50 minutes. , Stir dough down. Transfer to two greased 1-1/2-qt. round baking dishes. Moisten fingers with water; pat dough evenly. Sprinkle with sesame seeds. Cover and let rise until doubled, about 20 minutes., Preheat oven to 350°. Bake 50-60 minutes or until golden brown. (Cover loosely with foil if top browns too quickly.) Remove from baking dishes to wire racks to cool. Freeze Option: Once cooled, loaves may be wrapped in foil and frozen up to 3 months. To use, thaw at room temperature.

DILL ONION BUTTERMILK BREAD

Steps:

• Make mound of flour directly on counter or table. Make a well in the center for the yeast. Add the other dry ingredients (onion, dill weed, and salt) around the edge. Make sure to keep salt out of the yeast.
• Add sugar and the lukewarm water to the yeast. Proof yeast until bubbly.
• Mix together the melted butter, egg, buttermilk, and 1 cup of water. SLOWLY add to dry ingredients while mixing with the other hand.
• Mix together until it forms a ball that is not sticky or dry. It should be soft "like a baby's bottom".
• Put in a greased bowl and cover with a light damp towel. Let dough rise until doubled (about 45 minutes or so).
• Punch dough down and separate into 3 medium loaves. Place loaves in greased pans and let rise again for another 45 minutes.
• Bake at 350°F for 30 minutes. (I usually check it a little early!).

ONION DILL PAN ROLLS (BREAD MACHINE)

Steps:

• Put all ingredients in bread machine in order suggested by manufacturer, select dough setting and press start. When complete, turn off the bread machine, remove dough, and turn out onto a floured countertop or cutting board. Gently roll and stretch dough into an 18 inch rope.
• Grease 9x13 pan. With a sharp knife, divide dough into 12 pieces. Roll each piece into a ball. Place in pan.
• Cover and let rise in a warm oven 10 minutes (to warm oven slightly, turn oven on warm setting for 2 minutes, then turn off and place covered rolls in oven to rise. Remove pan from oven to preheat).
• Preheat oven to 350º. Bake 25-30 minutes until lightly browned on top. Remove from oven, cut apart, and serve warm.

FEATHER LIGHT WHITE ONION DILL BREAD

Steps:

• 1. Combine yeast and warm water in a small bowl; let stand 5-10 minutes. Combine cottage cheese, sugar, butter, onion, dill weed, baking powder, salt and eggs in large mixing bowl of stand mixer. Mix well. Add yeast mixture and flour. Knead with dough hook until smooth and elastic. Dough should clean sides of mixing bowl. If it is sticky, add flour 1 TB. at a time until side of bowl is cleaned.
• 2. Place dough in large, buttered bowl turning over once to coat. Cover with sprayed saran wrap in draft-free area until doubled in bulk. (I turn my oven on to 200-250 degrees and set it on top of a hot pad on top of the stove (about 85 degrees). Punch dough down, cover and let rise again until doubled. (Don't worry about the rise times... they go very fast with this recipe.) Punch dough down. Divide dough in half. Shape each half into 2 loaves. Place in two greased baking pans. Cover with sprayed saran wrap and let rise until doubled in bulk. Remember... this will continue to rise in the oven, so don't allow it to rise much more than 1 to 1 1/2 inches above the pan.
• 3. Bake at 350 degrees for 25-30 minutes. To tell if it is done, gently turn the pan on it's side and see if the bottom of the loaf is golden brown. If not, return to the oven for a few more minutes. Brush tops with melted butter while still warm.

FAST YEAST BREAD WITH ONION AND DILL

Steps:

• Scald the milk and dissolve in it the sugar, salt and butter; cool to lukewarm. In a large bowl, dissolve the yeast in the warm water. Add the cooled milk, flour, onion and herbs.
• Stir well with a large wooden spoon.
• When the batter is smooth, cover the bowl with a towel and let the dough rise in a warm place until triple in bulk- about 45 minutes. Stir down, and beat vigorously for a few minutes, then turn into a greased bread pan.
• Let it stand for 10 minutes before putting into a preheated 350 deg. oven. Bake about one hour.
• The dough will be sticky- resist the urge to add too much flour. My bread was done in 50 minutes. Of course you can vary the herbs. Delicious!

ONION DILL BREAD (NO-KNEAD)

Steps:

• In bowl combine 1 1/2 cup of the flour and yeast.
• In a saucepan heat milk, sugar, butter, dill seed or weed, onion, salt, heat to 115-120 degrees stirring to melt the butter.
• Add to dry mixture; add egg.
• Beat at low speed for about 1/2 minute then high for 3 minutes.
• Then stir in remaining flour.
• Cover and let rise till doubled (about 30 minutes) Stir down.
• Then spread evenly in to a greased 9x5x3 inch loaf pan.
• Let rise again until doubled (about 30 minutes) Bake at 350°F for 25 to 30 minutes.
• Remove from pan to cool.

ONION DILL PICNIC BREAD

Steps:

• In small saucepan, combine sugar, milk, 1/2 cup butter and salt.
• Cook on medium heat until butter is melted.
• Cool to warm (105-115F).
• Meanwhile, in large bowl, dissolve yeast in 1/2 cup warm water.
• Stir in minced onion and only 2 1/2 tsp dillweed.
• Add milk mixture, 2 beaten eggs and enough flour to make dough easy to handle.
• Turn dough onto lightly floured surface and knead until smooth, about 8 minutes.
• Place dough into a greased bowl; turn greased side up.
• Cover and let rise in a warm place until double in size, approx.
• 1 1/2 hours.
• Punch down dough and divide in half.
• Roll half of the dough into a 24 by 8 inch rectangle.
• Spread with 2 tbsp butter.
• Cut crosswise (not lengthwise) into 6 equal pieces.
• Stack on top of each other, buttered side up.
• Cut stack again, crosswise, into 5 equal pieces.
• Place cut edge down, in a greased 9 by 5 inch loaf pan.
• Repeat with remaining dough and butter.
• Cover, and let rise until double in bulk (about 1 hour).
• Preheat oven to 350F degrees.
• Bake loaves for 25-30 minutes or until lightly browned.
• Meanwhile, in small bowl, stir together egg yolk and 1 tbsp water.
• Brush each loaf with egg mixture and sprinkle with remaining 1/2 tsp dillweed (1/4 tsp each loaf).
• Continue baking for 4-5 minutes or until golden brown.
• Remove from pan immediately.

DILL & ONION BREAD

Steps:

• ADD ingredients to your bread machine in the order listed.
• Select 'French/Italian Bread' setting on the bread machine menu. Push START.
• Allow bread machine to work through the first mixing cycle (about 45 to 60 minutes), then allow it to enter into the second mix and rise cycle just until the machine stops mixing and begins the rise stage (about 20-minutes). REMOVE from bread machine and handle gently, kneading 5 or 6 turns on floured surface to shape for the baking pan (Dutch oven or casserole dish heat-safe to 500-degrees). Do not over-mix but make sure the dough is coated with flour.
• Tear a piece of parchment paper larger than the baking container. Set it into a large bowl for the dough to rise before baking. Lightly spray the parchment with oil and lightly sprinkle coarse salt on the oiled parchment paper.
• SET the dough onto the parchment paper in the large bowl. Score 2 or 3 times with sharp knife if desired then cover with either a cloth or oiled plastic wrap. Set the bowl in a warm area of the kitchen, probably near your stove. Allow to rise for about 45-minutes.
• About 30-minutes into the dough rising, PRE-HEAT oven to 450-degrees and set the empty Dutch oven (or casserole dish) with heat-proof lid on top, into the oven to get hot (takes about 15 to 20 minutes). You will transfer the dough, parchment and all, into the hot Dutch oven when it finishes rising.
• When dough finishes rising, remove Dutch oven from the hot oven (do not leave oven door open while transferring dough to the baking dish). Remove the lid and gently lift and transfer the dough including the parchment paper into the hot Dutch oven. Place the lid back onto the Dutch Oven and set it back into the hot oven.
• BAKE for 30-minutes with the lid on. At the 30-minute mark, take bread out of oven. Remove the lid. Remove the parchment paper. RETURN bread to the Dutch oven without a lid and bake for another 15 to 20 minutes until a nice golden crust forms.
• REMOVE from oven when done. Cool for at least 10-minutes before serving. STORE cooled bread in a bread bag or plastic storage bag.

BREAD-MACHINE ONION DILL BREAD RECIPE - (5/5)

Steps:

• In bread-machine pan, place first four ingredients in order given. In a suacepan, combine remaining ingredients and beat just until warm (do not boil). Pour into bread pan. Select "white bread" setting. Bake according to bread-machine directions.

EASY ONION-DILL BREAD

Steps:

• Mix cottage cheese and water in small microwaveable bowl. Add butter. Microwave on HIGH 1-1/2 to 2 min. or until mixture reaches 120°F to 130°F, stirring after each minute.
• Combine 1-1/2 cups of the flour, the yeast, sugar, onion flakes, dill weed, salt and baking soda in large bowl. Add cottage cheese mixture and egg; mix well. Add 1 cup of the remaining flour; mix well.
• Place dough on lightly floured surface; knead until smooth and elastic, adding some of the remaining 1/4 cup flour if dough is too moist. Cover dough; let rest 10 min. Shape into ball. Place on well-greased baking sheet; cover loosely with plastic wrap. Let rise in warm place 45 min. or until doubled in volume. Uncover.
• Preheat oven to 350°F. Bake 40 to 45 min. or until bread is golden brown. Immediately remove to wire rack. Cool completely. Cut into slices to serve.