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Dill Bread Recipe for the Bread Machine — 29 Comments

  1. Hi Marsha

    Would you put the dill in along with the flour or would you add it later like when the machine asks you to add seeds?

  2. Really great results! Followed directions exactly but agree it needs more dill flavor. I use dried dill weed. Have a second loaf in the machine right now with about double the dill. Dill is our favorite herb so for us, more is better. This bread is great toasted with smoked salmon spread or with cream cheese and lox. Thanks for sharing this recipe!

    • The recipe I use for a smaller loaf used 1 heaping T of dill seeds and 1 T of dehydrated onion flakes. I think the onion flakes is what really makes it pop. Yum I’ll increase it to 1.5 T of each

  3. I’ve made this recipe a couple of times to go with poached salmon and the dill flavor was perfect. I didn’t bake in the machine I baked it flat in the oven with no problem. I find the dill a mild flavor so it was not overwhelming even though there fresh dill sauce and the salmon poached with lemon, dill, onion and wine. It also reheats nicely.

    I have garden fresh basil that is a strong flavor that I’m finding difficult to use. Any suggestions?

    I love your flavor blends in recipes.

  4. I wanted to make my mom’s dilly bread (casserole version) in my bread machine, but it was for a 1 1/2 # loaf and my machine starts at 2# as it’s smallest size. I knew that would throw off the cycle times, so I tried this 2# recipe. I had to add more water as the cottage cheese seemed on the dry side and it is now baking as I write this. I was unsure when to coat the top with coarse salt, so upon reviewing my mom’s recipe, I realized this recipe does not call for 1 T of onion flakes! The onion and salt topping is what makes this bread pop and mine is already in the bake cycle. I will try sprinkling onion salt and course salt when I remove the bread from the pan. Hope that will help, as the dill is great, but needs the onion to bring out the flavor (at least for me).
    Next time I will add 1 T of dry onion flakes to the dough. Ah, nostalgia!

      • As feared, the bread definitely lacked in flavor without the dry onion flakes. The addition of salt and onion salt to the crust did not compensate. The loaf did rise beautifully and had a nice soft texture.
        If you are trying to regain the flavor of that 1970s era bread that everyone was baking in round glass casserole dishes, be sure and use the dried minced onion flakes, about 1 T. Thank you for your interest!

  5. I loved this bread. I didn’t have cottage cheese so I substituted sour cream and I added a cup of shredded cheddar cheese. Delicious!

  6. I used to make this bread in a casserole about 50 years ago. It’s delicious and you don’t taste the cottage cheese (which I don’t care for). Can’t wait to try it as soon as I figure out how to use my used purchase. How important is the way you add the ingredients to the machine?

    • Hi Barb, I think that the bread turns out better if you add the ingredients according to the manufacturer’s specifications. I also think it adds to the life of the bread maker.

    • 5 stars
      Usually it is pretty important. I just have a 2# Amazon Basics machine (a gift and it is very good), and as mine is newer, it is liquids first, then dry. I usually put the salt and sugar in liquid before flour, herbs whatever else. Yeast in a depression in flour last of all. But other older machines are like the author’s – ring of salt and ring of sugar over flour before yeast in the depression. The way the machine operates makes the order important, but frankly, I see no real difference.

      In mine, the liquid first and dry next. That’s basically the same as author’s except mine was not at all picky about the dry placement. I put the sugar and salt in liquid only because it is then dissolved and not in unmixed pockets of dough. If you can’t find anything online to help you (instructions for almost anything can be found online, even old appliances), just try some test loaves of plain white bread – quick easy and no expensive ingredients. Try author’s machine’s method, then my newer one. See which works best. Easy test.

  7. This has become my family’s favorite bread recipe so far. I “guesstimate” the ingredient amount to make it a 1 lb loaf, and it always turns out great. It’s the perfect bread for a sandwich, or just eat it with butter!

  8. Ooo Dill! Is the dill overwhelming at all? I am not into pickles so I ask. I’ve done Rosemary as well as Basil bread – which gives me the opportunity to use that screamingly expensive local California Olive oil !!! – even making a large enough loaf to freeze (not that I really NEED to you understand!) LOL I love that it can be toasted as I am a big fan of toasting bread and I realllly need to stop making your white bread (http://www.breadmachinediva.com/2012/08/french-herb-bread/) one of these days haha as it’s waaay too good!

  9. I really wish you were able to include the reduced ingredients list for a smaller loaf, a 1 pound, or 1-1/2 pound loaf. Normally, I’ll just take the recipe and proportionately divide it to bring it down to a smaller size, which works pretty well. So, even though my machine will produce a two pound loaf, I just don’t want that large a loaf. Many of us out here, are in small households, and would prefer the smaller loaf. Besides, the two-pound loaf slices are too tall for my toaster!

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