Dill Bread

This week I made a bread. It is a lighter bread and is an ideal table bread to have for a single meal. This is in comparison to some other breads that are more suited for sandwiches. I created this recipe because I have recently bought about 2 lbs of Havarti cheese with dill and wanted a bread that also had dill in it. While designing this recipe I thought of what I would ideally pair this bread with besides the cheese that inspired it. Now when I think of dill I usually think of either pickles or salmon. so naturally I would like to try this bread with both of those as a kind of sandwich or spread for tea time. I will include these pairings in the suggestions for changing the recipe section.

Hello, is it me you are looking for?

Dill Bread

The purpose of this bread is to be both filling and refreshing ideal for summer or spring tea time.

Ingredients (makes 2 loafs):
1 tablespoon white sugar
1 cup warm water ( about 110°F)
.25 oz dry active yeast (equal to 1 packet or 2 1/4 tsp)
1 teaspoon table salt
2 tablespoon olive oil + 1 tablespoon for coating
1 Tablespoon dill
1/4 teaspoon Black pepper
1 clove garlic minced
1/4 cup onion minced
3 cups bread flour
1/4 cup flax seeds

Instructions:
Combine warm water with white sugar in a large mixing bowl
Add yeast and allow mixture to proof (will appear bubbly when proofed -about 10 minutes)
Mix in salt, 2 TBSP olive oil, dill, black pepper, onion, and garlic.
Mix in 2 cups of flour
Slowly incorporate the remaining cup of flour mixing until a cohesive dough has formed.
knead the dough for 5-10 minutes forming a ball
pour remaining 1 TBSP olive oil on top of dough and turn to coat the dough
cover the ball with a damp paper towel and let rise for 1 hour or until doubled in size.
punch down knead for a few minutes and divide in half. form two balls and place on a greased half sheet pan. (or place in a greased loaf pan)
Allow dough to rise 1 hour.
Preheat oven to 375° F
Bake on the middle rack for 15-20 minutes or until golden brown (it is done when it makes a hollow sound when you knock on it)

Suggestions:
Serve with cheese (I used Havarti with dill), salmon cooked with Dijon mustard and dill, tomatoes, and pickles.
It is completely okay to remove the onion or garlic if you don't like them.
you could additionally add in chia seeds for another health boost.

This is at the adding 2 cups of flour part

Kneaded and oiled up now to cover and have some rest

Ready to rest

Cue Batman music

... you know because bread rises and there was a Batman movie with rises in the title...
no... just me? ... maybe my dad?

Ready to bake

I call this the Cool rack

Bonus Round with Pictures!

Cheesy-Dill Bread

Ingredients:
1 loaf Dill bread (see above)
2-4 oz. Cheese slices or shredded (I used Havarti with dill)
2 Tablespoon olive oil
cherry tomatoes to taste

Instructions:
allow the Dill bread to cool slightly while keeping the oven heated to 375° F
Cut a 1 inch Crosshatch pattern into the top of the loaf of bread leaving the bottom of the loaf intact
place cheese in between the sections made and place remaining cheese on top of the center of the loaf.
Bake until the cheese has melted.
Remove from oven garnish with olive oil and serve with cherry tomatoes.

Suggestions:
serve with salmon baked with Dijon mustard and dill.
garnish with fresh dill and parsley
serve with a Dijon mustard dipping sauce made with a 3:3:1 part ratio of mayonnaise, Dijon mustard, and honey. add salt and pepper to taste.

Remember me?

Okay this is starting to get cheesy

Ta Da cheesy bread minus the salmon I desire