Dill Bread

A modern update on a family classic, this herby bread has the umami flavor of dill and onion with a tangy finish from Greek yogurt or sour cream.

Thinly sliced, gently toasted and served with cream cheese and lox.

This recipe uses Midtown Mix Bread Base Two, be sure to check out the other recipes that use this base as well! There is a modified recipe for making the Mini Dill Bread in our kit.

You provide:

Supplies & Equipment:

• Whisk and mixing bowl (knife or blender if using fresh onion rather than dried)

• 9” x 5” Loaf Pan

Ingredients:

• 1 1/2 cup greek yogurt, room temperature

• 1/2 cup 110°F degree water

• 4 tbs unsalted butter (1/2 stick), melted

• 2 eggs, room temperature

• 1/4 cup chopped onion. You can substitute 1 tablespoon of minced dried onion, just add an additional 1/4 cup of warm water to replace the liquid content.

• 2 tablespoons dry dill weed or 1/3 cup fresh dill

Preparation:

This dough will need a 60 minute rising step before baking at 350°F.

Step 1:

Add yogurt, water, butter and eggs to bowl and mix well. Add onion and dill and incorporate

Step 2:

Add Midtown Mix Bread Base Two to bowl with liquids and stir until well combined, batter will be thick and fairly stiff. Turn dough out into loaf pan greased with oil or butter and push into corners with wet hands or spatula. Cover lightly with parchment or dish towel and let rise in a warm area for at least 60 minutes.

Step 3:

Bake loaf for 60 minutes, turning pan after 40 minutes. Bread is done when top is brown and edges are coming away from pan. Let cool in pan for 30 minutes before cooling on wire rack.

Tips and Ideas:

Slice when ready to eat, served with room temperature butter or hard cheese. Slices are excellent when toasted until crispy and topped with salted butter

This recipe is a great brunch staple, served with a soft-cooked egg or a mild brie.

Makes great hors d'oeuvres when sliced thinly, toasted and topped with cream cheese and lox.