Best Sour Cream Dill Bread Recipes

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SOUR CREAM DILL BREAD



Sour Cream Dill Bread image

Make and share this Sour Cream Dill Bread recipe from Food.com.

Provided by Divinemom5

Categories     Breads

Time 2h45m

Yield 1 loaf

Number Of Ingredients 13

1 package yeast
1/4 cup very warm water
1 cup sour cream, room temperature
1 egg
2 teaspoons butter
2 teaspoons sugar
1 teaspoon salt
1 teaspoon dill weed
1 1/2 cups flour
1/4 cup grated parmesan cheese
1 1/4-1 1/2 cups rye flour
1 egg white
2 tablespoons water

Steps:

  • Dissolve yeast in warm water.
  • In large mixing bowl,combine sour cream,egg,butter,salt,sugar,dill(5 and 1 cup flour.
  • Stir in yeast mixture.
  • Beat for 1 minute on medium,scraping sides of bowl often.
  • Stir in remaining flour,cheese and enough rye flour to make stiff dough.
  • Turn onto lightly floured surface and knead til smooth and elastic,about 5 minutes.
  • Place in buttered bowl,turn to butter top.
  • Cover and let rise in warm place until doubled (about 1 and 1/2 hours) Punch dough down.
  • Shape in ball.
  • Place in buttered 8 inch round cake pan.
  • Brush with melted butter.
  • Cover and let rise,til doubled (about 1 hour) Beat egg white and water and brush over top of bread.
  • Bake at 375 degrees,35 to 40 minutes or until loaf sounds hollow when tapped.
  • Remove from pan and allow to cool on wire rack.

DILL AND SOUR CREAM BREAD (BISCUIT MIX)



Dill and Sour Cream Bread (Biscuit Mix) image

Make and share this Dill and Sour Cream Bread (Biscuit Mix) recipe from Food.com.

Provided by BakinBaby

Categories     Quick Breads

Time 50m

Yield 1 loaf

Number Of Ingredients 8

3 cups biscuit mix
1 1/4 cups cheddar cheese (shredded)
3/4 cup milk
1/2 cup sour cream
1 egg
1 tablespoon sugar
3/4 teaspoon dill weed
3/4 teaspoon dry mustard

Steps:

  • Combine all ingredients in a mixing bowl, stir just until moistened, pour into a well greased 9"x5" loan pan.
  • Bake at 350 for 45-50 minute until golden.
  • Let cool in pan 5 min., remove and cool completely on a wire rack for 2 hours before slicing.
  • Store tightly wrapped, stores well in fridge for up to 10 days.

Nutrition Facts : Calories 2679.8, Fat 140.6, SaturatedFat 64, Cholesterol 427.4, Sodium 5016.3, Carbohydrate 270.1, Fiber 8.2, Sugar 62.4, Protein 81

SOUR CREAM-DILL BREAD



Sour Cream-Dill Bread image

Savory quick bread? It's moist and deliciously flavored with cheddar cheese, sour cream and dill weed.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 3h5m

Yield 1

Number Of Ingredients 8

3 cups Original Bisquick™ mix
1 1/4 cups shredded Cheddar cheese (5 ounces)
3/4 cup milk
1/2 cup sour cream
1 tablespoon sugar
3/4 teaspoon dried dill weed
3/4 teaspoon ground mustard
1 egg

Steps:

  • Heat oven to 350°F. Generously grease loaf pan, 9x5x3 inches.
  • Stir together all ingredients just until moistenend. Pour into pan.
  • Bake 45 to 50 minutes or until golden brown. Cool 5 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Nutrition Facts : Calories 145, Carbohydrate 15 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Slice, Sodium 390 mg

SOUR CREAM-DILL BREAD



Sour Cream-Dill Bread image

Savory quick bread? It's moist and deliciously flavored with cheddar cheese, sour cream and dill weed.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 3h5m

Yield 1

Number Of Ingredients 8

3 cups Original Bisquick™ mix
1 1/4 cups shredded Cheddar cheese (5 ounces)
3/4 cup milk
1/2 cup sour cream
1 tablespoon sugar
3/4 teaspoon dried dill weed
3/4 teaspoon ground mustard
1 egg

Steps:

  • Heat oven to 350°F. Generously grease loaf pan, 9x5x3 inches.
  • Stir together all ingredients just until moistenend. Pour into pan.
  • Bake 45 to 50 minutes or until golden brown. Cool 5 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Nutrition Facts : Calories 145, Carbohydrate 15 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Slice, Sodium 390 mg

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