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Its pretty braided shape and pleasant dill flavor distinguishes this golden-brown loaf from other yeast breads. My family loves to eat it alongside soup, roast beef or pot roast. I almost always make two loaves-one just isn't enough!
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Nutritional Facts 1 serving (1 slice) equals 128 calories, 3 g fat (1 g saturated fat), 19 mg cholesterol, 174 mg sodium, 23 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Dill Seed Braid in Country Woman September/October 2002, p29
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Reviewed on Nov. 23, 2010 by dijullien
I forgot to mention, my original recipe was not this one, but my original recipe is still packed from my last move. This is the almost the same, the only difference is that I add a tablespoon of dill weed as well as the dill seed. SUPERB!!!!
I have been making this recipe for the holidays for 26 years and have shared it with many people. It still gets rave reviews. It makes the house smell amazing. As a baker, it is by far the best recipe I have for bread. Try it...it will become a tradition for you as well.
Reviewed on Feb. 02, 2010 by Jangirl
This was very good and easy to make. Unfortunately the recipe makes one mistake...you must add some sugar (even 1 tsp) with the yeast in order for it to rise...I made this for friends and they were very impressed! A+
This was very good and easy to make. Unfortunately the recipe makes one mistake...you must add some sugar (even 1 tsp) with the yeast in order for it to rise...
I made this for friends and they were very impressed! A+
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