Dill Bread

Dill bread is a flavored bread that contains dill, an herb with a unique lightly sweet and tangy taste. The flavor of dill bread can range from mild to stronger depending on the ingredients. 

When I used cottage cheese it delivered a more subtle tanginess. But when I tried it with pickles and cheese it provide a savoriness. 

Dill bread as tasting somewhat like a cheddar bay biscuit in loaf form. This herb-filled bread works well for things like sandwiches or as a side.

Whether mild or strong, dill lends its distinctive flavor to make bread beyond basic. It’s enjoyed on its own or alongside other dishes for a taste of the sea alongside meals on land.

Dill Bread Ingredients

I used Yeast . It is needed as the leavening agent to make the bread rise. That’s why some people prefer dill bread with yeast. Warm water then activates the yeast. 

Cottage cheese: I used cottage cheese. It provides moisture and a tangy flavor. Fresh or dried dill weed, the key herb, gives the bread its distinctive taste.

All-purpose flour: I used all purpose flour. It acts as the base and structure. Butter adds richness and extra flavor to the loaf. Eggs also help with rising and texture. 

Salt enhances the flavors throughout. Some recipes may include baking soda as another leavening agent to lighten the bread. 

Buttermilk : I used buttermilk. This can be used instead of regular milk to up the tanginess. Sugar feeds the yeast plus adds a bit of natural sweetness.

Garlic and onion powders contribute savory qualities in certain versions. Sharp cheddar lends a nice mellow tanginess, too.

How To Make Dill Bread

Prepare the Wet Ingredients: In a small saucepan, melt the butter over low heat. Set it aside to cool slightly.In a mixing bowl, combine buttermilk, eggs, and melted butter. Whisk until smooth. If using fresh dill, chop it finely and add it to the mixture.

Combine the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, dried dill weed, sugar, baking powder, garlic powder, onion powder, salt, baking soda, and black pepper. Ensure the dry ingredients are evenly distributed.

Mix the Dough: Gradually pour the wet ingredients into the dry ingredients while stirring with a wooden spoon or spatula.Fold in the shredded cheddar cheese, mixing until the dough comes together. The dough will be sticky.

Knead the Dough: Lightly flour a clean surface and transfer the dough onto it. Knead for 5-7 minutes, adding a small amount of flour as needed, until the dough becomes smooth and elastic.

First Rise: Place the dough in a greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm, draft-free area for about 1 hour or until it doubles in size.

Shape and Second Rise: Punch down the dough and shape it into a loaf. Place it in a greased loaf pan.Cover the pan and let the dough rise again for 30 minutes.

Bake: Preheat the oven to 350°F (175°C). Brush the top of the loaf with melted butter for a golden crust. Bake for 35-40 minutes or until the top is golden brown and the loaf sounds hollow when tapped.

Cool and Serve: Remove the bread from the oven and brush it with more melted butter while still hot.Cool the bread in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Pro Tips

Don’t Skip the Second Rise: It helps the bread develop a better texture and rise evenly.

Use Room-Temperature Ingredients: Eggs and buttermilk should be at room temperature for smoother mixing.

Fresh Dill Option: Substitute dried dill with 3 tablespoons of freshly chopped dill for a more vibrant flavor.

Use a Thermometer: Bread is fully baked when the internal temperature reaches 190°F (88°C).

Cheese Variations: Experiment with different cheeses like Parmesan, Gruyère, or mozzarella for varied flavor profiles.

Ingredient Variations and Substitutes

Flour: Substitute up to half of the all-purpose flour with whole wheat flour for a nuttier taste.

Buttermilk: If unavailable, make a substitute by mixing 1 tablespoon of vinegar or lemon juice with 1 1/3 cups of milk. Let it sit for 5 minutes.

Cheddar Cheese: Use Monterey Jack, Colby, or pepper jack for different flavor notes.

Dill Weed: Replace with parsley, chives, or thyme if you want a different herb profile.

Butter: Use margarine or olive oil if preferred.

Ingredient Notes

Yeast vs. Baking Powder: Some recipes use yeast for a fluffier loaf, but this version relies on baking powder for ease and quick preparation.

Cottage Cheese: This can be added for extra moisture, but it’s optional in this recipe.

Storage Instructions

Room Temperature: Store the bread in an airtight container or wrapped in plastic wrap for up to 2 days.

Refrigeration: Keep the bread in the refrigerator for up to 1 week. Warm slices in a toaster or oven before serving.

Freezing: Wrap the bread tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw at room temperature and reheat as needed.

FAQs

1. Can I use fresh dill instead of dried dill weed?
Yes, you can. Use 3 tablespoons of finely chopped fresh dill instead of 1 1/2 tablespoons of dried dill.

2. Can I make this bread gluten-free?
Yes, substitute the all-purpose flour with a gluten-free baking blend that contains xanthan gum for structure.

3. How can I make this bread spicier?
Add 1/4 teaspoon of cayenne pepper or increase the black pepper to suit your spice level.

4. Can I skip the cheese?
Yes, but the bread will lose some richness and tanginess. You can substitute with nutritional yeast for a dairy-free option.

5. What can I serve with dill bread?
It pairs well with soups, stews, and salads or can be enjoyed toasted with butter or cream cheese.

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