Dillbrot Dill Bread
Elevate your bread-baking game with this aromatic Dillbrot Dill Bread—a soft, golden loaf infused with the fresh, herbaceous flavor of dill. Perfect for sandwiches, toast, or alongside soups and stews, this bread is as versatile as it is flavorful. The recipe combines a tender crumb, thanks to a balance of warm milk, melted butter, and an egg, with a delightful herby twist from freshly chopped dill and a hint of optional dried dill for extra depth. With just 20 minutes of prep time, this homemade dill bread is an impressive yet approachable project for bakers of all experience levels. Whether enjoyed warm from the oven or toasted the next day, Dillbrot delivers irresistible freshness in every slice.
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 0.5 cups Warm water
- 0.5 cups Warm milk
- 2 tablespoons Unsalted butter, melted
- 1 large Egg
- 0.25 cups Fresh dill, finely chopped
- 1 teaspoon Dried dill (optional)
- 1 tablespoon Olive oil
Instructions
In a large mixing bowl, combine the warm water, sugar, and active dry yeast. Let sit for 5-10 minutes until the mixture becomes frothy, indicating the yeast is activated.
Add warm milk, melted butter, the egg, salt, fresh dill, and dried dill (if using) to the yeast mixture. Stir until well combined.
Gradually add the flour, one cup at a time, mixing well after each addition. Once the dough begins to come together, transfer it to a floured surface and knead for about 6-8 minutes until smooth and elastic.
Lightly grease a large bowl with olive oil, then place the dough in the bowl, turning it to coat all sides. Cover the bowl with a clean kitchen towel and let the dough rise in a warm, draft-free area for 1 hour or until doubled in size.
Once the dough has risen, punch it down to deflate. Shape the dough into a loaf and place it into a lightly greased 9x5-inch loaf pan.
Cover the pan with the towel again and let the dough rise for another 30-40 minutes, or until it has risen slightly above the edge of the pan.
Preheat your oven to 375°F (190°C).
Bake the bread in the preheated oven for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
Remove the bread from the oven and let it cool in the pan for 5 minutes. Then transfer the loaf to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
2166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.4 g | 67% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 292 mg | 97% | |
| Sodium | 2596 mg | 113% | |
| Total Carbohydrate | 361.0 g | 131% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 32.2 g | ||
| Protein | 60.6 g | 121% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 551 mg | 42% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 1343 mg | 29% | |
*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.
