Publisher Photo
Publisher Photo
Even those who don't consider themselves bakers can make this bread with success. And your guests will be delighted! —Donna Lindecamp, Morganton, North Carolina
Recommended: Fish Fry Recipes
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + rising Bake: 45 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + rising Bake: 45 min. + cooling

Ingredients

  • 1/4 cup sugar
  • 2 packages (1/4 ounce each) active dry yeast
  • 2 teaspoons dill weed
  • 1-1/2 teaspoons salt
  • 4-1/2 cups all-purpose flour
  • 1 cup water
  • 1 cup 2% milk
  • 1/4 cup canola oil
  • 1 large egg
  • 2 teaspoons butter, melted
  • 1/2 teaspoon kosher salt

Directions

In a large bowl, mix sugar, yeast, dill weed, salt and 2 cups flour. In a small saucepan, heat water, milk and oil to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add egg; beat on high 2 minutes. Stir in remaining flour to form a stiff batter. Cover with plastic wrap and let rise until doubled, about 1 hour.
Preheat oven to 375°. Stir down batter. Transfer to a greased 2-1/2-qt. round baking dish. Bake 45-50 minutes or until deep golden brown and bread sounds hollow when tapped.
Cool 5 minutes before removing to a wire rack. Brush with butter; sprinkle with salt. Cool completely. Yield: 8 servings.
Originally published as Dill Batter Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p171

  • 1/4 cup sugar
  • 2 packages (1/4 ounce each) active dry yeast
  • 2 teaspoons dill weed
  • 1-1/2 teaspoons salt
  • 4-1/2 cups all-purpose flour
  • 1 cup water
  • 1 cup 2% milk
  • 1/4 cup canola oil
  • 1 large egg
  • 2 teaspoons butter, melted
  • 1/2 teaspoon kosher salt
  1. In a large bowl, mix sugar, yeast, dill weed, salt and 2 cups flour. In a small saucepan, heat water, milk and oil to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add egg; beat on high 2 minutes. Stir in remaining flour to form a stiff batter. Cover with plastic wrap and let rise until doubled, about 1 hour.
  2. Preheat oven to 375°. Stir down batter. Transfer to a greased 2-1/2-qt. round baking dish. Bake 45-50 minutes or until deep golden brown and bread sounds hollow when tapped.
  3. Cool 5 minutes before removing to a wire rack. Brush with butter; sprinkle with salt. Cool completely. Yield: 8 servings.
Originally published as Dill Batter Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p171

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