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Dill Batter Bread

Total Time

Prep: 15 min. + rising Bake: 45 min. + cooling


1 loaf (16 pieces)

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
Dill Batter Bread Recipe photo by Taste of Home


  • 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, room temperature
  • 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 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 until bread is deep golden brown and sounds hollow when tapped, 45-50 minutes.
  3. Cool 5 minutes before removing to a wire rack. Brush with butter; sprinkle with salt. Cool completely.

Nutrition Facts

1 piece: 191 calories, 5g fat (1g saturated fat), 14mg cholesterol, 298mg sodium, 31g carbohydrate (4g sugars, 1g fiber), 5g protein.

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