Dill Buttermilk Bread
Experience the irresistible charm of homemade Dill Buttermilk Bread, a soft and flavorful loaf that combines the tangy richness of buttermilk with the herbaceous aroma of fresh dill. Perfectly balanced with a hint of sweetness and a golden crust, this bread is ideal for upgrading your everyday sandwiches, serving alongside soups, or simply enjoying warm with a pat of butter. The recipe features easy-to-follow steps, including kneading for just the right texture and resting to allow the dough to rise to perfection. With a preparation time under 20 minutes and simple pantry-friendly ingredients like flour, yeast, and melted butter, this savory bread is both approachable and deeply satisfying. Whether you're a seasoned baker or a beginner, this Dill Buttermilk Bread will quickly become a beloved staple in your kitchen.
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 1.25 cups Buttermilk
- 0.25 cups Fresh dill, finely chopped
- 2.25 teaspoons Active dry yeast
- 0.25 cups Warm water (110°F/45°C)
- 1 tablespoon Granulated sugar
- 2 tablespoons Unsalted butter, melted
- 1.5 teaspoons Kosher salt
- 0.25 teaspoons Baking soda
- 1 whole Egg, lightly beaten
Instructions
In a small bowl, dissolve the active dry yeast and sugar in the warm water. Let it sit for 5–10 minutes until the mixture is frothy.
In a medium saucepan, gently warm the buttermilk over low heat until just lukewarm. Remove from heat and stir in the melted butter and baking soda.
In a large mixing bowl, combine 3 cups of the all-purpose flour, kosher salt, and the chopped dill.
Add the yeast mixture, buttermilk mixture, and the lightly beaten egg to the dry ingredients. Stir until a sticky dough forms.
Turn the dough onto a floured surface and knead for about 8–10 minutes, gradually incorporating the remaining flour as needed to prevent sticking. The dough should be soft and slightly tacky but not overly sticky.
Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
Punch down the dough and shape it into a loaf. Place it in a greased 9x5-inch loaf pan, cover, and let it rise again for 15–20 minutes or until slightly puffed.
Preheat the oven to 375°F (190°C). Once the dough has risen, bake the bread in the preheated oven for 25–30 minutes, or until the top is golden brown, and the loaf sounds hollow when tapped.
Remove the loaf from the oven and let it cool in the pan for 5 minutes. Transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 1654 mg | 72% | |
| Total Carbohydrate | 357.2 g | 130% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 28.9 g | ||
| Protein | 66.0 g | 132% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 740 mg | 57% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 1553 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
