Dilly Onion Braid Recipe
Dilly Onion Braid Recipe photo by Taste of Home
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Dilly Onion Braid Recipe

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This delicious bread recipe, given to me by a neighbor, pairs very well with spaghetti and a crisp salad. Top it off with a fresh fruit bowl for a well-balanced meal.
TOTAL TIME: Prep: 35 min. + rising Bake: 30 min.
MAKES:16 servings
TOTAL TIME: Prep: 35 min. + rising Bake: 30 min.
MAKES: 16 servings


  • 2-1/2 to 3 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 package (1/4 ounce) active dry yeast
  • 1 tablespoon dill seed
  • 1 to 2 teaspoons dill weed
  • 1-1/2 teaspoons salt
  • 1 cup (8 ounces) sour cream
  • 1/4 cup water
  • 2 tablespoons butter
  • 1 egg
  • 1/3 cup finely chopped onion
  • 1 egg yolk
  • 2 teaspoons cold water

Nutritional Facts

1 slice: 132 calories, 5g fat (3g saturated fat), 40mg cholesterol, 249mg sodium, 18g carbohydrate (3g sugars, 1g fiber), 3g protein .


  1. In a large bowl, combine 1-1/2 cups flour, sugar, yeast, dill seed, dill weed and salt. In a small saucepan, heat the sour cream, water and butter to 120°-130°; add to dry ingredients. Beat on medium speed for 2 minutes. Add the egg, 1/2 cup flour and onion; beat 2 minutes longer. Stir in enough remaining flour to form a firm 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 1-1/2 hours.
  3. Punch dough down. Turn onto a lightly floured surface; divide dough into thirds. Shape each into a 20-in. rope. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Cover and let rise until doubled, about 30 minutes.
  4. Beat egg yolk and cold water; brush over braid. Bake at 350° for 30-40 minutes or until golden brown. Remove from pan to a wire rack to cool. Yield: 1 loaf (16 slices).
Originally published as Dilly Onion Braid in Best of Country Breads 2000, p69

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kmonster 73267
Reviewed Apr. 29, 2014

"Pretty easy to make which is great. I found it tastes the best warm and with salted butter. Plus it looks impressive!"

emkary 36412
Reviewed Jul. 5, 2012

"Easy and delicious. Only added the dill weed and not the dill seed."

emkary 36409
Reviewed Jul. 5, 2012

"Easy and delicious."

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