Dill & Onion Bread is a delicious savoury loaf made in your breadmaker. The bread has a mild herb and onion flavour that makes it ideal for sandwiches or with a bowl of soup.
Why make Dill & Onion Bread?
Homemade bread is always so much more delicious than anything you can buy. And a bread machine makes it really easy to make your own bread. If you have never made a flavoured bread then I can highly recommend it as it helps to bring out the flavours of whatever you serve with it.
What do I need to make Dill & Onion Bread?
Although there are few ingredients to gather together, they are all items you are likely to have in your larder.
- Strong white bread flour
- Fast action yeast
- Water
- Natural yogurt
- Butter
- Sugar
- Dried dill weed
- Onion
- Salt
What is Strong White Bread Flour?
Strong white bread flour is made from ‘hard’ wheat varieties which are high in gluten. It is ideal for bread-making because the dough needs to expand and rise well in order to produce a light loaf.
All-purpose flour found in US supermarkets is often the equivalent of strong flour in the UK, as it contains around 12% protein.
What is Fast Action Yeast?
Fast Action Yeast is a dry yeast that you mix directly into the flour. It does not need to be activated before making bread. This type of yeast may be known as Instant Yeast.
Why add yogurt to the bread?
I add yogurt to this bread recipe because the acidity of the yogurt relaxes the gluten and makes the bread more tender.
Can I substitute the yogurt?
You can use any type of yogurt for this recipe. If you don’t have any yogurt then substitute milk and add a teaspoon of either lemon juice or white wine vinegar to the milk to make it more acidic. I have not tried to make it plant-based yogurt but I see no reason why it would not work.
What is Dill?
Dill is an aromatic herb with delicate fresh citrus and aniseed flavours. Dill has fern like leaves which are feathery and dark green in color. The leaves, seeds, and yellow flowers of the dill plant are all edible.
In this recipe, I use dried dill leaves that are called dill weed. However, if you have fresh dill use double the quantity of the dried leaves and add the finely chopped herb to the dough after kneading and before baking.
Can I substitute other herbs for Dill?
Tarragon or fennel are the best substitutes for dill. They both have a similar liquorice or anise flavour profile. You can use equal amounts of these fresh or dried herbs to substitute for fresh dill or dried dill.
I don’t like aniseed flavours can I use other herbs?
If you don’t like the taste of aniseed or liquorice then substitute parsley or thyme for the dill weed.
Can I make Dill & Onion Bread without a Bread Machine?
You can make Dill & Onion Bread without a Bread Machine. It’s not difficult but the machine definitely takes the hard work out of kneading and you can go away and leave it to make the bread while you do other things.
With a stand mixer
Use a stand mixer with a dough hook, this is a great way to knead the dough but you do have to stay with the mixer to ensure it doesn’t ‘walk’ off your worktop! Knead the dough for about 6 minutes.
By hand
Put in an oiled bowl, cover and leave to rise for an hour. Knock back the bread then place in a 675 gram (1.5 lb) bread pan and leave to rise again for a further 45 minutes. Bake for 50 minutes at 200C, then remove from the tin and leave on a cooling tray until completely cold before slicing.
Can I freeze Dill & Onion Bread?
Dill & Onion Bread freezes really well. I recommend that you slice the bread and lay out the slices on a tray then freeze. Once frozen put the slices of bread into a freezer-proof bag or container. Remove as many as you need and thaw them under a clean tea towel.
How do I serve Dill & Onion Bread?
Dill & Onion Bread has a lovely even texture and the dill and onion are not overpowering The dill and the onion are spread well through the dough it bakes to a golden crust. Here are some ideas for how to serve this delicious bread it complements most savoury dishes but is particularly good with fish and chicken.
- Serve the Dill & Onion Bread in thick slices with a creamy soup like Cullen Skink or Leek & Potato.
- Make croutons for soup by cutting a thick slice of bread into cubes, then tossing the bread cubes in olive oil. Bake them in the oven or toast in a pan on the stove top until golden brown.
- Make Sandwiches. Slice the bread thinly and spread with softened butter. Fill the sandwiches with thin slices of chicken, salmon or smoked salmon and salad.
- Cut the bread in slightly thicker slices and make open (open-faced) sandwiches. Top the slices with mayonnaise, lettuce and pickled herring or the topping of your choice.
Dill & Onion Bread (Bread Machine)
Ingredients
- 425 grams strong white bread flour
- 2 1/4 teaspoon fast action yeast
- 20 millilitres water
- 185 millilitres natural yogurt
- 3 tablespoon butter
- 1 1/2 tablespoon sugar
- 1 tablespoon dried dill weed
- 1 small onion
- 25 grams butter
- 1 teaspoon salt
Instructions
- Put all the ingredients into the bread pan of your machine in the order suggested by your machine instructions.
- Set for white bread, medium crust. Press start.
- When the bread is baked remove from the pan and cool the loaf on a wire cooling tray.
Christian Halfmann says
That bread looks really great. Dill and onions in it sounds also good to me.
Janice Pattie says
Thanks Chris, it was even better on the second day!
belleau kitchen says
quite an unusual flavour i'm sure but I love onion bread so i bet this is great… and what an INCREDIBLE lift you have on that loaf my dear… I love all your baking books to… so glad you enjoyed your random recipes this month, thanks so much for taking part x
Janice Pattie says
Thanks Dom, I was pleased with the lift and the texture. Even for a bread machine loaf it was incredible, I think the yogurt may have helped.
Elizabeth says
A lovely looking (and sounding) loaf. I love onion in bread but I've never thought of combining it with dill. Sounds delicious!
Susan says
Oh thats looks yummy…great flavours for a loaf too. x
Laura Loves Cakes says
Oh my goodness…now that really is a random recipe! Your bread looks really good and I'd love to try a slice as it's so unusual! 🙂
Caroline says
What a lovely looking loaf – really tall and impressive. I do find that using yogurt or buttermilk in bread really adds to the flavour and texture and this certainly looks successful!
Jacqueline @Howtobeagourmand says
What a delicious bread – I'd love a slice (or two!). The texture looks so pillow-soft!
Please Do Not Feed The Animals. says
Impressive looking loaf, Janice. I would love a cheese sandwich made with that.
AmandaE says
Found you from the Round-Up and this bread looks amazing! Always looking for different loafs to try 🙂
Magnolia Verandah says
What a great looking "tall blonde". It looks perfect. How clever you are and what great ingredients. Must give this one a try myself.