Dilly Bread Recipe




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Dilly Bread Recipe


 



This section contains bread recipes, both for breadmakers and old fashioned loaf baking. You can also find recipes for rolls, muffins, bagels, cornbread and more. In fact, there are enough bread recipes to start your own bakery!


Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.


Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.



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Dilly Bread

 

Ingredients

2 cup chopped onions
1/2 cup water
3 cup warm water
1/4 cup sweetener
2 tbsp yeast
1 tbsp salt
3 tbsp oil
1/3 cup nutritional yeast
3 tbsp dry dill weed
3 cup white flour
7 cup wholewheat flour



 

Preparation

Cook onions in 1/2 c water. Combine sweetener, yeast & warm water &
let stand till it foams. Add 4 c flour to the yeast mixture. Stir
vigorously for 1 minute. Stir in all remaining ingredients except the
flour. After this is well mixed, beat in the rest of the flour a
little at a time until you have the correct consistency. Cover & let
rise till doubled. Punch down dough, knead & form into loaves. Place
into 3 oiled loaf pans. Let rise again till almost doubled. Bake at
350F for 35 to 40 minutes.

 

 

Servings: 1