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Sour Cream Dill Bread recipe

Sour Cream Dill Bread.

The aroma of homemade yeast bread bakingin the oven has a comforting effect on the senses…and a wayof whetting the appetite for that first bite!

Recipe: Sour Cream Dill Bread

1 (0.25-ounce) package active dry yeastor 2 1/4 teaspoons
1/2 cup warm water (110°F to 115°F / approximately 45°C)
1 cup sour cream
1 large egg, beaten
1 tablespoon butter, softened
1/3 cup minced onion
2 tablespoons granulated sugar
1 tablespoon dill seed
1 teaspoon salt
2 1/2 to 3 cups flour – divided use

  • In a large mixing bowl, dissolve yeastin water. Stir in remaining ingredients and 1 cup of flour. Beatuntil well-blended. Stir in enough flour to make a stiff dough.
  • Turn onto lightly floured surface. Kneaduntil smooth and elastic, 8 to 10 minutes.
  • Place in buttered bowl; turn once. Coverand let rise until doubled, about 1 1/2 hours.
  • Punch down. Let rest 10 minutes.
  • Shape into loaf. Place in buttered 9 x5 x 3-inch loaf pan or 6 miniature loaf pans.
  • Let rise until almost doubled, about 20to 30 minutes.
  • Bake at 350°F (175°C) for 35 to40 minutes. Remove from pan and cool on wire rack.

    Makes 1 loaf.

    Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.

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