How to Make Dill Bread

Dill bread is traditionally Swedish bread, often served in conjunction with soups or other hearty dishes. It is not used as breakfast bread, due to the bitter flavor of the dill, and in this case, the strong flavor of the onions as well. This recipe is a delicious variation on the traditional style, with the addition of cream cheese and onions to enhance the flavor and texture respectively. The process of making this bread can take a while, so it is best to set aside a whole afternoon or morning to make it in.

Difficulty:

Moderate

Instructions

Things You'll Need

• 8 1/2 x 4 1/2. x 3-inch nonstick loaf pan
• Small and large bowls
• Sieve
• Stirring spoon
• Flour sifter
• Brush for greasing
• Wire rack
• 2 tsp. active-dry yeast
• 1 tbsp. lukewarm water
• 3 1/3 cups bread flour
• 1 tsp. salt
• 2 tbsp. fresh dill, chopped
• 2/3 cup cream cheese, the cream cheese should be at room temperature
• 2 onions, chopped
• 2 tbsp. of unsalted butter, the butter should be at room temperature, more to grease pan
• 1 egg, beaten

1. Put the water in a small bowl and sprinkle in the yeast. Let stand five minutes, then stir until dissolved. Set aside. Mix all the dry ingredients together, and then form a well in the center of the mix. Add in the wet ingredients, and then stir together until well mixed. Dough should now be quite sticky.

2. Mix all the dry ingredients together, and then form a well in the center of the mix. Add in the wet ingredients, and then stir together until well mixed. Dough should now be quite sticky.

3. Place the sticky dough on a floured surface. Knead with the palm of the hand with a constant folding, rotating motion. Knead for at least ten minutes, until the dough is no longer sticky and is quite smooth.

4. Put the dough in a large bowl and cover with a wet dishcloth. Set aside and allow the dough to rise for 1 ½ hours. The dough should now be double in size.

5. With floured hands, flatten the dough while still retaining the round dough shape. Fold the dough into thirds, creating a loaf shape. Press hard on the edges to keep the shape. Put the dough in the loaf pan and place the dishcloth back over it. Allow to rise for another 1 1/2 hours. The dough will rise slightly above the top of the pan.

6. While the dough is rising, preheat the oven to 350 degrees. When the dough has risen, place in the oven and cook for 45 minutes to an hour. The bread should appear golden brown on top when cooked properly, and have a hollow sound when tapped. After baking, flip the loaf out onto the wire rack to cool.

Tips & Warnings

• • Running a knife around the edges of the loaf pan once the bread is baked will ensure it comes out smoothly.

• • This bread is good served with butter, or with an onion cream cheese spread.

• • It is important not to over-knead the dough, as that can cause heavy, unappetizing bread.