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Dill Bread Recipe
|Instant minced onion||15 Milliliter (1 Tablespoon)|
|Water||50 Milliliter (1/4 Cup)|
|Creamed cottage cheese||250 Milliliter (1 Cup)|
|Butter||15 Milliliter (1 Tablespoon)|
|Active dry yeast||1 1⁄4 Ounce (1 Package)|
|Sugar||30 Milliliter (2 Tablespoons)|
|Dill seed||2 Teaspoon|
|Baking soda||1 Teaspoon|
|Wheat germ||30 Milliliter (2 Tablespoons)|
|All purpose flour||550 Milliliter (2 1/4 Cup)|
|Melted butter||1 Tablespoon|
Serving size: Complete recipe
Calories 2965 Calories from Fat 443
% Daily Value*
Total Fat 51 g77.9%
Saturated Fat 25.2 g126%
Trans Fat 0 g
Cholesterol 331.1 mg
Sodium 4273.4 mg178.1%
Total Carbohydrates 511 g170.2%
Dietary Fiber 28.4 g113.4%
Sugars 40.7 g
Protein 110 g219.4%
Vitamin A 20% Vitamin C 3.7%
Calcium 30.4% Iron 199.2%
*Based on a 2000 Calorie diet
In large mixer bowl, combine 1 cup (250 ml) flour, yeast, sugar, dill, baking soda, salt, wheat germ, egg, and warmed mixture.
Mix with doughmaker at recommended speed for 3 minutes.
It may be necessary to scrape sides of bowl with a rubber spatula and to rotate bowl slightly by hand.
Add 1 3/4 cups (450 ml) flour and continue kneading 3 more minutes.
If dough is sticky, knead in enough of remaining 1/2 cup (125 ml) flour to form a soft dough.
Put dough into greased bowl, turning once to grease top.
Cover and let rise in warm place until doubled (about 1 hour).
Punch down and shape into loaf.
Put into a greased 9 1/4 x 5 1/4 x 2 3/4-inch (23x13x8 cm) loaf pan or two greased 7 1/2 x 3 3/4 x 2 1/4- inch (19 x 10 x 6 cm) loaf pans.
Cover and let rise in warm place until doubled (about 50 minutes.
Bake in preheated 350°F (180°C) oven for 30 minutes.
Remove from pan and cool on rack.
Brush with melted butter.
Slice and serve warm.