Sour Cream Dill Bread Recipe 🍞
Description: Dive into the delightful flavors of our Sour Cream Dill Bread, a delectable treat perfect for any occasion. This recipe, crafted with love, combines the creamy richness of sour cream, the subtle kick of dill weed, and the comforting aroma of freshly baked bread. Whether you’re hosting a potluck, craving a savory snack, or simply want to elevate your weeknight dinner, this bread is sure to impress!
Recipe Category: Breads 🥖
Keywords: Lunch/Snacks, Grains, Potluck, Weeknight, Oven, < 4 Hours ⏰
Prep Time: 2 hours ⏰
Cook Time: 45 minutes ⏰
Total Time: 2 hours and 45 minutes ⏰
Nutritional Information (per serving):
- Calories: 1944.9
- Fat Content: 72.4g
- Saturated Fat Content: 41.3g
- Cholesterol Content: 354.9mg
- Sodium Content: 3021.3mg
- Carbohydrate Content: 264.4g
- Fiber Content: 25.1g
- Sugar Content: 11.4g
- Protein Content: 60.9g
Yield: 1 loaf 🍽️
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | cup water |
| 1/4 | cup sour cream |
| 1 | egg |
| 1 | tablespoon butter |
| 2 | tablespoons sugar |
| 2 | teaspoons salt |
| 1 | tablespoon dill weed |
| 1 1/2 | cups all-purpose flour |
| 1/4 | cup grated parmesan cheese |
| 1 1/4 – 1 1/2 | cups rye flour |
Instructions:
-
Dissolve yeast in warm water. Ensure the water is just warm enough to activate the yeast, around 110°F (43°C).
-
In a large mixing bowl, combine sour cream, egg, butter, sugar, salt, and dill weed. Add 1 cup of all-purpose flour and mix until well combined.
-
Stir in the yeast mixture. Make sure to incorporate it thoroughly into the batter.
-
Beat the mixture for 1 minute on medium speed, scraping the sides of the bowl often. This helps to aerate the dough.
-
Gradually stir in the remaining all-purpose flour, grated parmesan cheese, and enough rye flour to make a stiff dough. The dough should come together and hold its shape.
-
Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Use the heel of your hand to push the dough away from you, then fold it back over itself and repeat.
-
Place the dough in a buttered bowl, turning to butter the top. This prevents the dough from sticking as it rises.
-
Cover the bowl and let the dough rise in a warm place until doubled in size, about 1 and 1/2 hours. A draft-free area, such as an oven with the light on, works well for proofing.
-
Punch the dough down after it has doubled in size. Gently deflate it by pressing your fist into the center of the dough.
-
Shape the dough into a ball and place it in a buttered 8-inch round cake pan. Ensure the dough is evenly distributed in the pan.
-
Brush the top of the dough with melted butter. This adds flavor and helps to achieve a golden crust.
-
Cover the pan and let the dough rise again until doubled in size, about 1 hour. The dough should rise until it reaches the top of the pan.
-
Beat the egg white and water together, then brush it over the top of the bread. This creates a glossy finish when baked.
-
Bake the bread at 375°F (190°C) for 35 to 40 minutes, or until the loaf sounds hollow when tapped. The crust should be golden brown.
-
Remove the bread from the pan and allow it to cool on a wire rack. Let it cool completely before slicing and serving.
Enjoy the heavenly aroma and delightful taste of your freshly baked Sour Cream Dill Bread! Perfect for sandwiches, toast, or simply enjoyed on its own. 🌟
