Dill Seed Braid Recipe
Dill Seed Braid Recipe photo by Taste of Home

Dill Seed Braid Recipe

Publisher Photo
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!
TOTAL TIME: Prep: 25 min. + rising Bake: 35 min.
MAKES:16 servings
TOTAL TIME: Prep: 25 min. + rising Bake: 35 min.
MAKES: 16 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Bake at 350° for 35-40 minutes or until golden brown. Remove from pan to a wire rack to cool. Yield: 1 loaf.
Originally published as Dill Seed Braid in Country Woman September/October 2002, p29

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.

Reviews for Dill Seed Braid

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
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3 Star
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2 Star
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MY REVIEW
Reviewed Nov. 23, 2010

"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!!!!"

MY REVIEW
Reviewed Nov. 23, 2010

"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."

MY REVIEW
Reviewed Feb. 2, 2010

"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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