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Dill Seed Braid

Dill Seed Braid
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!
16 ServingsPrep: 25 min. + rising Bake: 35 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup plain yogurt
  • 1 small onion, finely chopped
  • 1/4 cup sugar
  • 2 tablespoons butter, softened
  • 1 egg
  • 1 tablespoon dill seed
  • 1 teaspoon salt
  • 3 to 3-1/2 cups all-purpose flour

Directions

  • In a large bowl, dissolve yeast in warm water. Add the yogurt, onion,
  • sugar, butter, egg, dill seed, salt and 1 cup flour. Beat until
  • smooth. Stir in enough remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease top.
  • Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Turn onto a lightly floured surface; divide into
  • thirds. Shape each portion into a 20-in. rope. Place ropes on a
  • large greased baking sheet and braid; pinch ends to seal and tuck
  • under. Cover and let rise until doubled, about 30 minutes.
  • Bake at 350° for 35-40 minutes or until golden brown. Remove from
  • pan to a wire rack to cool. Yield: 1 loaf.
© Taste of Home 2013

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Dill Seed Braid (continued)

Nutrition 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.
© Taste of Home 2013