Dilly Onion Braid Recipe

4.5 3 2
Dilly Onion Braid Recipe
Dilly Onion Braid Recipe photo by Taste of Home
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Dilly Onion Braid Recipe

Read Reviews
4.5 3 2
Publisher Photo
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.
MAKES:
16 servings
TOTAL TIME:
Prep: 35 min. + rising Bake: 30 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 35 min. + rising Bake: 30 min.

Ingredients

  • 1 cup (8 ounces) sour cream
  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 egg
  • 2 tablespoons butter or margarine, softened
  • 2 tablespoons sugar
  • 1-1/2 teaspoons salt
  • 2-1/2 to 3 cups all-purpose flour
  • 1/3 cup finely chopped onion
  • 1 tablespoon dill seed
  • 1 to 2 teaspoons dill weed
  • 1 egg yolk
  • 2 teaspoons cold water

Directions

Let sour cream stand at room temperature for 1 hour. In a mixing bowl, dissolve yeast in warm water. Add the sour cream, egg, butter, sugar, salt and 1 cup flour. Beat on medium speed for 2 minutes. Add the onion, dill seed and dill weed; mix well. Stir in enough remaining flour to form a soft 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.
Punch dough down. Turn onto a lightly floured surface; divide into thirds. Cover and let rest for 10 minutes. Shape each into an 18-in. rope. Place ropes on a greased baking sheet and braid; pinch seams to seal and tuck ends under. Cover and let rise in a warm place 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.
Originally published as Dilly Onion Braid in Best of Country Breads 2000, p69

Nutritional Facts

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

  • 1 cup (8 ounces) sour cream
  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 egg
  • 2 tablespoons butter or margarine, softened
  • 2 tablespoons sugar
  • 1-1/2 teaspoons salt
  • 2-1/2 to 3 cups all-purpose flour
  • 1/3 cup finely chopped onion
  • 1 tablespoon dill seed
  • 1 to 2 teaspoons dill weed
  • 1 egg yolk
  • 2 teaspoons cold water
  1. Let sour cream stand at room temperature for 1 hour. In a mixing bowl, dissolve yeast in warm water. Add the sour cream, egg, butter, sugar, salt and 1 cup flour. Beat on medium speed for 2 minutes. Add the onion, dill seed and dill weed; mix well. Stir in enough remaining flour to form a soft 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. Punch dough down. Turn onto a lightly floured surface; divide into thirds. Cover and let rest for 10 minutes. Shape each into an 18-in. rope. Place ropes on a greased baking sheet and braid; pinch seams to seal and tuck ends under. Cover and let rise in a warm place 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.
Originally published as Dilly Onion Braid in Best of Country Breads 2000, p69

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Reviews forDilly Onion Braid

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MY REVIEW
kmonster User ID: 6670431 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!"

MY REVIEW
emkary User ID: 1916259 36412
Reviewed Jul. 5, 2012

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

MY REVIEW
emkary User ID: 1916259 36409
Reviewed Jul. 5, 2012

"easy and delicious."

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