Dilly Bread Ring Recipe

5 1 1
Dilly Bread Ring Recipe
Dilly Bread Ring Recipe photo by Taste of Home
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Dilly Bread Ring Recipe

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5 1 1
Publisher Photo
I made this bread when my boyfriend came to meet my family for the first time. It obviously made an impression on him because we eventually got married! This batter bread requires no kneading, so even novice bakers will find it easy. —Natercia Yailaian, Somerville, Massachusetts
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. + rising Bake: 30 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. + rising Bake: 30 min. + cooling

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/3 cup warm water (110° to 115°)
  • 1/3 cup warm milk (110° to 115°)
  • 6 tablespoons butter or margarine, softened
  • 1/3 cup sugar
  • 2 eggs
  • 1 cup (8 ounces) sour cream
  • 2 tablespoons minced fresh parsley
  • 1 to 2 tablespoons dill weed
  • 2 teaspoons salt
  • 1-1/2 teaspoons minced chives
  • 4-1/2 cups all-purpose flour

Directions

In a mixing bowl, dissolve yeast in warm water. Add milk, butter, sugar, eggs, sour cream, seasonings and 3 cups flour. Beat on low speed for 30 seconds. Beat on high for 3 minutes. Stir in remaining flour (batter will be sticky). Do not knead. Cover and let rise in a warm place until doubled, about 1 hour.
Stir dough down. Spoon into a greased 10-in. tube or fluted tube pan. Cover and let rise until nearly doubled, about 45 minutes. Bake at 375° for 30-35 minutes or until golden brown (cover loosely with foil if top browns too quickly). Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf.
Originally published as Dilly Bread Ring in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p139

Nutritional Facts

1 each: 224 calories, 8g fat (5g saturated fat), 48mg cholesterol, 357mg sodium, 32g carbohydrate (5g sugars, 1g fiber), 5g protein.

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/3 cup warm water (110° to 115°)
  • 1/3 cup warm milk (110° to 115°)
  • 6 tablespoons butter or margarine, softened
  • 1/3 cup sugar
  • 2 eggs
  • 1 cup (8 ounces) sour cream
  • 2 tablespoons minced fresh parsley
  • 1 to 2 tablespoons dill weed
  • 2 teaspoons salt
  • 1-1/2 teaspoons minced chives
  • 4-1/2 cups all-purpose flour
  1. In a mixing bowl, dissolve yeast in warm water. Add milk, butter, sugar, eggs, sour cream, seasonings and 3 cups flour. Beat on low speed for 30 seconds. Beat on high for 3 minutes. Stir in remaining flour (batter will be sticky). Do not knead. Cover and let rise in a warm place until doubled, about 1 hour.
  2. Stir dough down. Spoon into a greased 10-in. tube or fluted tube pan. Cover and let rise until nearly doubled, about 45 minutes. Bake at 375° for 30-35 minutes or until golden brown (cover loosely with foil if top browns too quickly). Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf.
Originally published as Dilly Bread Ring in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p139

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MY REVIEW
grammadebby User ID: 1015752 41308
Reviewed May. 30, 2012

"We grow our own dill and dry it. My husband always request this bread when he smells the dill drying. We love this bread and it is easy to prepare. The first time I made it, I forgot the salt. I won't make that mistake again! It was very bland even with all the other flavors. Made by the recipe, this bread has a great flavor."

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