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Dilly Bread

Mormon.Cook's picture
  Dry yeast 1⁄2 Tablespoon
  Warm water 3⁄4 Cup (12 tbs)
  Sugar 1 Teaspoon
  Margarine/Butter / oil 1 Tablespoon
  Nonfat dry milk powder 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Dill weed 1 1⁄2 Teaspoon
  Minced dry onion 2 Teaspoon
  Flour 3 Cup (48 tbs)

Sprinkle yeast on warm water in large warm mixing bowl. When yeast has softened, add remaining ingredients, reserving part of flour. Beat well with wooden spoon. Add remaining flour as needed to make soft dough too sticky to knead. Beat well. Cover and let rise until doubled. Stir down; place in greased casserole dish. Cover and let rise until doubled. Bake 30 minutes, or until bread is lightly browned and sounds hollow when tapped on top. For a regular loaf of bread, increase flour to make soft, knead able dough. Knead well, let rise, punch down, shape into loaf, and bake in bread pan. From spice shelf, not the dried dill used for making pickles.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 887 Calories from Fat 72

% Daily Value*

Total Fat 8 g12.6%

Saturated Fat 1.4 g7%

Trans Fat 0 g

Cholesterol 6.9 mg2.3%

Sodium 1138.9 mg47.5%

Total Carbohydrates 168 g56.1%

Dietary Fiber 6.8 g27.3%

Sugars 18.6 g

Protein 32 g64.7%

Vitamin A 9.8% Vitamin C 11.7%

Calcium 45.7% Iron 62.4%

*Based on a 2000 Calorie diet

Dilly Bread Recipe