Sour Cream Dill Bread Recipe

Name: Sour Cream Dill Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pkg. active dry yeast; 1 c. dairy sour cream; 1 small onion, minced; 2 tsp. dill weed; 2 Tbsp. sugar; 1/2 tsp. baking soda; 1 egg, slightly beaten; 2 1/2 c. flour; salt; margarine

Servings: persons

1
Soften margarine and yeast in large mixing bowl.
2
Stir in 1/2 teaspoon salt, 1 tablespoon margarine and next 6 ingredients.
3
Then add half the flour and beat well.
4
Add enough more flour to make a stiff dough.
5
Turn out on lightly floured board and knead 5 to 10 turns.
6
Put back in bowl and let rise in warm place until doubled in bulk, about 1 hour.
7
Shape into two loaves.
8
Put each in greased 9 x 5-inch loaf pan.
9
Let rise 30 to 40 minutes.
10
Bake in 350u00b0 oven for 40 minutes.
11
Brush with margarine and sprinkle with salt.

733

kcal

Calories

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pkg. active dry yeast, 1 c. dairy sour cream, 1 small onion, minced, 2 tsp. dill weed, and more.

Yes, Sour Cream Dill Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sour Cream Dill Bread

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