Dill Bread Recipe

Departing a little from the usual way of things, this dill bread recipe is on the sweeter side.
By Anne Vassal
December 1993/January 1994
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Never had dill bread? Maybe my dill bread recipe will make you a believer.
PHOTO: TAIFTIN/FOTOLIA


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If you look around a bit, you will encounter variations of dill bread that include onions, yogurt, or cottage cheese. Most produce a savory loaf with a strong herbal flavor. My dill bread recipe by comparison is much simpler, and thanks to the sugar, honey, and orange rind has a sweet, fruity accent.  It’s also an unleavened quick bread.

1 egg
1/4 cup oil (I use canola)
1 cup low-fat buttermilk
2 tablespoons sugar
1 tablespoon honey
1 teaspoon grated orange rind
2 cups whole wheat pastry flour
2 1/2 teaspoons baking powder
1 tablespoon plus 1 teaspoon dried dill

Preheat oven to 350°F. Beat egg, oil, buttermilk, sugar, honey, orange rind, and dill. Beat in flour and baking powder just until there are no lumps. Pour into standard-size greased loaf pan. Bake for 45 to 50 minutes until an inserted toothpick comes out clean.


If you liked this, try my other Quick Bread recipes.








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