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Dilly Onion Braid

 Dilly Onion Braid
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.
16 ServingsPrep: 35 min. + rising Bake: 30 min.

Ingredients

  • 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

Directions

  • 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.
  • 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.

2 of 2

Dilly Onion Braid (continued)

Directions (continued)

  • 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.
  • 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).
Nutritional Facts: 1 serving (1 slice) equals 132 calories, 5 g fat (3 g saturated fat), 40 mg cholesterol, 249 mg sodium, 18 g carbohydrate, 1 g fiber, 3 g protein.