Best Onion Dill Bread No Knead Recipes

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.

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.

THE EASIEST & TASTIEST NO KNEAD ONION BREAD LOAF

Steps:

• In a large bowl add in the flour, yeast, granulated onion and 2 tablespoon of dried onions, and salt. You need to make sure the bowl is at least 2 times the size as this will easily double in volume. Whisk to combine. Add in the water and mix with a wooden spoon - do NOT use a stand mixer. Mix it until it's combined and forms a 'shaggy' dough. Just make sure that all the flour is incorporated. It will not be a smooth dough - that's how it's supposed to be.
• Cover with plastic wrap and set in a warm place overnight for at least 12 hours but no more than 24.
• When you're ready to bake, preheat your oven. Put the rack in the middle and preheat to 450F. Let this heat up for about 45 minutes.
• Mix the remaining 2 teaspoon of dried, minced onions with 2 teaspoon of hot water. Gently stir and set aside. Place the dough out a lightly floured board and gently shape it into a rectangle ~12×8". Fold one third over and the other third on top (like an envelope). Gently start to roll it with your hands into a log that's ~12×4". Pinch the seams together. For the ends just tuck them under and pinch to seal. *See note if you're not using the Emile Henry Italian Loaf Bread Baker about shaping and baking in a Dutch oven.
• To the Emile Henry Italian Loaf Bread Baker, sprinkle in a tablespoon or two of flour in the bottom to help the dough remove easily after baking. Place the loaf in the baker. Take the re-hydrated dried onion mixture and sprinkle on top of the loaf. Cover and set aside while the oven heats up.
• 425F, put the loaf pan into the oven (covered) and bake for 40 minutes, remove the lid and bake for another 15 or until golden brown and the internal temp reaches 200F.
• Remove from the oven and carefully empty the loaf onto a cooling rack. Allow to cool before slicing.
• Store the bread in the Emile Henry Bread Box. It will stay fresh for ~3-5 days.

NO-FAIL DILLY BREAD

Steps:

• Blend the cottage cheese until mostly smooth.
• In a large bowl, combine the blended cottage cheese, honey, butter, and egg. Whisk until smooth. Add the everything bagel seasoning, dried dill, flour, baking soda, and yeast. Using a fork or Danish whisk, combine the ingredients into a wet shaggy dough. Mix until the dough just begins to clear the sides of the bowl. Drizzle with neutral oil and cover to allow the dough to rest for one hour.
• After one hour, preheat the oven to 350°F. Do not worry about making sure the dough is doubled in size. Punch down and knead it into a ball. Place the ball on parchment paper in a 4-quart Dutch oven or 4-quart oven-safe bowl. Let the dough rest for an additional 30 minutes.
• After 30 minutes, use a sharp knife to cut an "X" into the top of the ball. Place the dough in the preheated oven. Bake until the bread is golden with an internal temperature of 190°F, about 40-50 minutes. Remove from the oven and cool in the bowl for 5 minutes. Finish cooling on a wire rack.

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 BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. In a small saucepan, heat cottage cheese to 110°-115°; add to yeast mixture. Add fresh dill, butter, salt, sugar, dill seed, egg and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; shape into a 6-in. circle. Transfer to a greased 9-in. round baking pan. Cover and let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°., Bake until golden brown and bread sounds hollow when tapped, 35-40 minutes. Remove from pan to a wire rack to cool. Cut into wedges.

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.

NO-KNEAD ONION BREAD

Steps:

• In a large bowl, combine 1 cup of the flour with the sugar and yeast.
• In a small saucepan over medium heat, heat the soup and butter until very warm.
• Butter does not need to completely melt.
• With mixer at low speed, gradually pour soup mixture into dry ingredients, mixing well.
• At medium speed, beat 3 minutes or until smooth.
• Add egg, cheese and 1 cup of the flour.
• Beat 2 minutes more.
• With a spoon, stir in enough of the remaining 1 cup flour to make a stiff batter.
• Cover and let rise in a warm place until doubled; about 1 1/2 hours.
• Grease a 1 1/2 quart casserole.
• Stir down batter and turn into casserole.
• Cover and let rise again until doubled, about 45 minutes.
• Preheat oven to 325 degrees.
• Brush bread with water and sprinkle sesame seeds over top.
• Bake 50 minutes or until bread sounds hollow when tapped with finger.
• Remove from pan and cool on wire rack before slicing.

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.

ONION AND ROSEMARY FOCACCIA (NO-KNEAD)

Steps:

• Use the refrigerated pre-mixed dough for No-Knead Flatbreads Recipe #387518.
• Twenty minutes before baking place an empty broilter tray or cast iron skillet on the bottom shelf of the oven.
• Preheat the oven to 425 degrees.
• Line a cookie sheet with parchment paper (or silicon mat), or grease with olive oil; set aside.
• Remove the Olive Oil Flatbread dough (Recipe #387518) from the refrigerator. Lighly dust the surface with flour and cut off a 1 pound (grapefruit size) piece.
• With lightly floured hands quickly shape dough into a ball by streching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
• With a minimal amount of flour, flatten the dough into a 1/2 to 3/4 inch round, using your hands or a rolling pin.
• Place dough on the prepared cookie sheet.
• Saute the onions in 2 tablespoons olive oil until soft, but not browned.
• Mix in minced garlic.
• Sparingly scatter the onions over the surface of the dough. You should be able to easily see the dough's surface.
• Sprinkle with rosemary, coarse salt, and freshly ground black pepper.
• Lightly drizzle olive oil over the surface, approximately 1 teaspoon.
• Set dough aside for 20 minutes to rest.
• Place the focaccia on the center rack of the oven.
• Pour 1 cup of hot tap water into broiler tray or cast iron skillet and quickly close the door.
• Bake for 25 minutes or until the crust is golden brown, watching carefully that the onions do not burn.
• Cut into wedges and serve warm.