Best Onion Dill Batter Bread Recipes

DILL-ONION BATTER BREAD

Dill-Onion Batter Bread image

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

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup warm 2% milk (110° to 115°)
2 tablespoons butter, softened
2 tablespoons sugar
1 egg
2 teaspoons dill seed
2 teaspoons dried minced onion
1/2 teaspoon salt
3 cups all-purpose flour

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.

ONION-DILL BATTER BREAD

Onion-Dill Batter Bread image

My mother used to make a terrific rye batter bread. I've experimented with the recipe through the years and have come up with many versions, including this one.-Wayne Krumel, Pensacola, Florida

Provided by Taste of Home

Time 1h10m

Yield 2 loaves (12 slices each).

Number Of Ingredients 13

Ingredients

4-1/3 cups all-purpose flour
1/4 cup toasted wheat germ
1/4 cup wheat bran
3 tablespoons sugar
2 packages (1/4 ounce each) active dry yeast
3 teaspoons salt
1 cup milk
1 cup water
1 egg
2 tablespoons canola oil
2 tablespoons dried minced onion
1 tablespoon dill weed
1 teaspoon sesame seeds

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.

Nutrition Facts :