Mini Dill Bread Round

This recipe uses Midtown Mix Mini Dill Bread Kit, found in our Mini Dill Bread Kit. Be sure to check out the other recipes that use this base as well! You can also make this recipe by using half of a container of Midtown Mix Bread Mix Two.

This savory, umami bread is a modern update of a traditional recipe. Perfect for snacking or pairing with mild cheese or smoked fish.

Toast slices for a crispy outside that goes great with salted butter or a soft egg.

This receipt has a quick prep time with a zero-effort rising period, which means this bread can come together in a few hours before guests arrive with minimal hands-on time.

Tools and Ingredients:

Included:

• 6” round baking pan

• Dill and Onion packet - if making without kit, use 1 tablespoon of dried dill weed and 1/2 tablespoon dried, minced onion

• Midtown Mix Mini Bread Mix Two (9oz) - alternatively, you can use half of a full size Bread Mix Two

Supplies & Equipment:

• Medium mixing bowl and whisk

Ingredients:

• 1/3 cup 110°F degree water

• 3/4 cup greek yogurt, room temperature. Could substitute sour cream or cottage cheese that has been blended until smooth

• 2 tbs butter, melted

• 1 egg, room temperature

Preparation:

This dough will need a 30 minute rising step before baking at 350°F if ingredients are room temp. If they are cold when dough is made, leave an extra 30 minutes warming and rising

Prepare 6” pan by spraying or coating bottom and sides with oil or butter.

Step 1:

Add water, yogurt, butter and egg to bowl and whisk together. Add Dill Spice Mix and incorporate fully.

Step 2:

Add Midtown Mix Mini Bread Base Two or HALF a jar of a full size Midtown Mix Bread Mix Two to bowl with liquids and stir until well combined, consistency should be of a thick batter. Turn dough out into prepared pan and push into edges with wet hands or spatula. Cover lightly with a clean, dry dish towel and let rise in a warm area for 30-60 minutes (longer if wet ingredients were cold).

Press dough to edges of pan and leave to rise. Ingredients that are room temperature will allow the yeast to activate faster, so a 30 minute rise will be sufficient.

Step 3:

Bake loaf for 45 minutes. Bread is done when top is brown and edges are coming away from pan. Let cool in pan for 30 minutes before turning out to cool fully on wire rack.

Bread is done baking when the top is medium brown and is pulling away from the edges of the pan. Transfer to wire rack after 15 minutes to prevent bottom from getting moist.

Tips and Ideas:

Slice only when ready to eat.

Serve as is or toasted 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.

Makes for delightful snacking with smoked or tinned fish and a creamy spread.