Dill Bread

Name: Dill Bread
Ingredients: 1 pkg. active dry yeast; 1/4 c. warm water (110~ to 115~); 2 3/4 to 3 c. flour; 1 c. sour cream; 1 egg; 1/4 c. finely chopped onion; 2 Tbsp. sugar; 1 Tbsp. butter or margarine, softened; 1 Tbsp. dill seed; 1 Tbsp. dried dill weed; 1 tsp. salt; 1 beaten egg yolk

12 ingredients

18 steps

Ingredients

1 pkg. active dry yeast
1/4 c. warm water (110~ to 115~)
2 3/4 to 3 c. flour
1 c. sour cream
1 egg
1/4 c. finely chopped onion
2 Tbsp. sugar
1 Tbsp. butter or margarine, softened
1 Tbsp. dill seed
1 Tbsp. dried dill weed
1 tsp. salt
1 beaten egg yolk

Directions

1

In large mixing bowl, dissolve yeast in 1/4 cup water.
2

Stir in 1 cup flour, sour cream, egg, onion, butter, dill seed, dill weed and salt.
3

Beat by hand until well blended.
4

Stir in as much remaining flour as can be mixed with spoon.
5

Turn dough onto a light floured surface; knead in remaining flour to make stiff dough.
6

Knead 5 to 8 minutes or until smooth and elastic.
7

Place in greased bowl.
8

Turn once to grease surface.
9

Cover and rise in warm place, 1 1/4 to 1 1/2 hours or until double.
10

Punch down.
11

Divide in 3 equal pieces.
12

Cover; let rest 10 minutes.
13

Roll a piece to 18-inch long rope on floured surface.
14

Braid ropes loosely from center to ends.
15

Press rope ends together to seal.
16

Cover; let rise 30 minutes or double.
17

Mix egg yolk and 2 tablespoons water and brush on loaf.
18

Bake at 350° for 35 to 40 minutes or golden and hollow sound.