Dilly Onion Braid


I’ve seen this recipe in more than one book or magazine from Reiman Publications, so I finally had to try it when I saw it in the "Best of Country Breads”.  Dill, onion, what’s not to like!  Flavored breads like this one don’t need much but butter to make them delicious with salads or soup meals.  We purchased some Amish "roll" butter (like homemade) and it was wonderful on this bread.   We also liked this toasted, which really brings out the flavors.                   
Dilly Onion Braid
  1           Cup  Sour Cream
  1           Package  Instant Yeast -- 2 1/8 teaspoon
  1           Large  Egg
  2           Tablespoons  Butter -- softened
  2           Tablespoons  Sugar
  1 1/2    Teaspoons  Salt
  3           Cups  Flour, All-purpose -- 13 1/2 ounces
     1/3    Cup  Onion -- finely chopped
  1           Tablespoon  Dill Seed
  2           Teaspoons  Dill Weed
     1/4    Cup  Warm Water -- 120°-125°
  1           Large  Egg Yolk
  2           Teaspoons  Cold Water
Let sour cream stand at room temperature for 1 hour.
In mixer bowl, combine sour cream, egg, butter, sugar, salt, 1 cup of flour, yeast and water.  Beat on medium speed for 2 minutes.
Add the onion, dill seed and dill weed; mix well.  Add enough remaining flour to make a soft dough that pulls away from the side of the mixer bowl. 
Change to dough hook and knead 6 minutes, or turn out on a lightly floured board and knead 8 minutes.  Let rest in covered bowl 10 minutes. 
Turn out onto a floured board, divide into thirds (about 10 ounces each).  Cover and let rest for 10 minutes.  Shape each into an 18" rope.  Place ropes on greased or parchment lined sheet and braid.
Cover and let rise about 25-30 minutes until about doubled.  Preheat oven to 350° while loaf is rising.
Whisk together egg yolk and water.  Brush carefully over risen loaf.
Bake at 350° for 30-40 minutes until golden brown.
Remove from pan to a wire rack to cool.
    "1 Loaf"
Per Serving: 147 Calories; 5g Fat (33.3% calories from fat); 4g Protein; 21g Carbohydrate; 1g Dietary Fiber; 37mg Cholesterol; 228mg Sodium.  Exchanges: 1 Grain (Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

3 comments:

  1. I'm definitely liking all the "Best of Country Breads” recipes you have been publishing lately. Will be trying them all sooner or later. Sooner on the hamburger bun recipe. Our farmers market baker decided to quit when it closed in 2013. I bought her burger buns as I could not make them like hers and so am on a quest to find a good burger recipe. All suggestions are accepted. Really enjoy all your posts. Thanks for sharing. M

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