Dill onion bread (bread maker)

Category: Yeast bread
Dill onion bread (bread maker)

Ingredients

Dry yeast 1.5 tsp.
Wheat flour 500 g
Sugar 2 tbsp. l.
Salt 1.5 tsp.
Vegetable oil 3 tbsp. l.
Kefir + water 320 ml
Medium onion (finely chopped)
Finely chopped dill about 2 tbsp. l.

Cooking method

  • I put the onion along with all the ingredients, added the dill in the middle of the batch.
  • size XL, light crust.

Cooking program:

Basic Mode

Note

The smell was amazing during baking. Air pulp.

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Dill onion bread (bread maker)


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Dill onion bread (bread maker)
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Dill onion bread (bread maker)
Crochet
LaraN, I saw your handsome man, and today I cooked up the same one for myself, though without dill (it was not), but I think that in this bread there will still be a more important onion. Thank you! The aroma was awesome ... yes, yes, it was, because there is no bread, no aroma ... only photos remain ...
LaraN
Quote: Krosh

LaraN, I saw your handsome man, and today I cooked up the same one for myself, though without dill (it was not), but I think that in this bread there will still be a more important onion
Crochet, of course, the onion dominates here, but dill still gives an additional flavoring note. Try with dill
Larisa 888
Did I understand correctly that onions are put fresh, not overcooked?
LaraN
Larissa, I put fresh, not overcooked, only finely chopped. When baking, the smell was exactly the same as when frying onions.
taniafka
Hello! Thank you for the very tasty bread ...
shade
Peace be with you bakers!
this is one of those breads that go with a bang in our family
I poured onions and fresh and fried and dried and experimented with dill
everyone liked it better with fried onions \ oil takes the smell \ and
dry dill I also throw in a few pinches of cumin
LaraN
Quote: shade

and dry dill I also throw in a few pinches of cumin
Very interesting! Have not tried wheat bread with caraway seeds yet.
Made with fried onions, good onion smell and taste remained.
Svetik_
LaraN
I will also sculpt this) I also really like the smell of onions) And if you slightly reduce the amount of liquid, the bun will be a little tight, I just want the crumb not to be very airy, a little denser ... I want to spoil such beauty and deliciousness with some crumbs on the table (. I already got a normal knife, but if the crumb is very airy, then ..... (there are a lot of crumbs.
I read somewhere on the form that you need to put more vegetable oil, it seems that then it will crumble less, I will experiment)
LaraN
Svetik_, of course, adjust the bun as you see fit. If the onion is juicy, the dough will be softer. I don’t know about the oil;
My bread began to crumble less when I began to make it on fresh yeast with dough (yeast, 50 ml of water and 30 g of flour for 30-40 minutes). And when I began to use French sourdough.
Be sure to tell us about the result! I will wait. Good luck!
Svetik_
LaraN yes, I am somehow still afraid of these yeast, with dry ones, the problem arises when the deadline comes, but I have pressed ones ... just write please how much yeast to dilute, exactly, otherwise I'm not deviating from the rules yet, that's all weighing
Yes, and with leaven, I don't think so ....... I think so .......
Svetik_
LaraN And take the yeast according to the recipe, right ??? That is, 1.5 tsp and dilute ??? Of course I will try, so we will finish our bread and put it on, and what kind of crust did you put your handsome man on ??? I like dark, if I know that milk or whey is included, then it turns out beautiful, I think that the onion will give color a little, right ???
Nevertheless thank you
LaraN
Quote: Svetik_

LaraN yes, I am somehow still afraid of these yeast, with dry ones, the problem arises when the deadline comes, but I have pressed ones ... just write please how much yeast to dilute, exactly, otherwise I'm not deviating from the rules yet, that's all weighing
Yes, and with leaven, I don't think so ....... I think so .......

Svetik, with pressed yeast, breads are even better, more aromatic, now I try to bake everything on the living. On dry ones only if there are no living ones at hand. The calculation of live yeast is 2 g per 100 g of flour, that is, 10 g for this recipe is just right. And if very fresh, then 8 g is enough.
Dough again: yeast (fresh, I don't know about dry yeast, I haven't tried it) dilute in 50 ml of water, add 1 tsp. sugar and 30 g flour. (subtract the amount from the total).
Then I cook, weigh everything else in a bucket and put it in the HP. I turn on the Basic program. Here I exhibited a light crust, but on an XL loaf (although this amount is on L). The crust is flushed, but not fried. If set to medium, it will turn out darker.
Kefirchik or water can be replaced with whey, it is to your taste, just look at the bun, since the kefirchik is thick, you need more of it.
So that's it. We switched on the program, started equalizing the temperature. And the dough stands separately. I even put a glass in warm water, so that the dough will stir up quickly. When the kneading starts (I usually do it after 25 minutes), I put the dough into a bucket, then I watch the bun. And that's all.

There is also a topic about baking with pressed yeast https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=697.0
Svetik_
Well, then I'll drop my unfortunate bread, it turned out to be low, and my mistakes. the first time I looked in your recipe about sugar, there was no question, well, I think, maybe that's right, in short, I didn't have sugar in the dough, but yeast was not enough, only 6g, well, accordingly, it turned out low, so I'm waiting for the taste when cut, then count
Thanks for the answer, now I will do the right dough

I can already account for the bread, I couldn’t stand it, I tried it in the morning ... well, what can I say, just SUPER), if not my sides, then it would have risen well, my son really liked it, today with boutiques I diminished so well, the smell is just class. ..... I have already drawn a plus sign for you)
The recipe is simply worthy)
poiuytrewq
And here is the bread-krasovETs arrived in time.

Small report. I put everything strictly according to the recipe. I didn't even have to add flour. The gingerbread man was wonderful. I did not cut the onion, but grated it on a coarse grater. The smell is throughout the apartment.

I can't cut and try yet - I just pulled it out of the HP.

LaraN, thanks for the recipe!

........................ ........................ ........

I tried it. What a delicate crumb this bread has. Delicious bread. And the smell ... With this bread, in my opinion, you can eat everything. The bread is very aromatic. You may not notice and eat the whole loaf at a time ...


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Dill onion bread (bread maker)
shade
Peace be with you bakers!

This bread is really tasty and aromatic
and since now there is an abundance of greens, you can try with different
fillers
for example, last time I added, in addition to onions and dill, and
parsley - basil - cilantro - and from the top 3 leaves of lavrushka for decoration, though they are very dry
as my wife said when she saw how I put it all, put this loaf
THE JOY OF THE ADDICT
Sly
Well, thanks for the recipe!
HAPPENED!
The loaf came out great. Not dry, without crumbs, but not rubbery, high, airy, ruddy ...
In short, we had half of the breakfast with my wife - with a bang!

And actually that I am here ... I have everything documented ...
not bragging about the ending for the sake of
purely protocol for ...:

🔗
mma
LaraN Thank you very much for the recipe, the family absolutely love it. I did everything as written, except for the crust, put it on medium and fried the onion, next time I will try to put it raw, finely chopped.
Here is my piece.
Dill onion bread (bread maker)
Dill onion bread (bread maker)
Dill onion bread (bread maker)
Olga S.
I baked lobe according to your recipe, but with green onions and without kefir (replaced with water). The bread is great!
Oksana73
And I baked this wonderful bread with water and Voronezh yeast !!
The super result went up to the very lid, right down. But I poured flour to the desired bun, probably because I had overcooked the onion, so the butter was superfluous. I just didn't think of overcooking in the oil in the recipe.
But most importantly, the porosity is moderately large, just what I wanted.

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Dill onion bread (bread maker)
Antares
Mmm, the bread turned out to be simply delicious, and what a flavor it was !!! Only I put the middle crust.

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Dill onion bread (bread maker)
vetka99968
I have repeatedly baked bread according to your recipe, even my son, who terribly hates onions in any form, eats it! Today I baked a small loaf for my parents and therefore I can take a picture! The bread is wonderful, sweet from the onions, only this time the roof was torn, the onions were very juicy. Thanks for the recipe and I recommend it to everyone, the onion does not crush the taste and smell.
Dill onion bread (bread maker)
Kobeika
I baked bread according to this recipe. I liked it very much, I baked on kefir. My onion, apparently, was too big, so I had to add a little flour. The result was great! When the bread was baked, everyone ran to the smell
Laran! Thanks for the delicious recipe!
LaraN
Kobeika, good health! Try to make it with fried onions as well.
GemPink
Thank you very much for the recipe! I liked the bread very much! I made it on a ryazhanka with water, I immediately threw fried onions, at the sound signal - dill and some raw onions I will repeat unambiguously
Dill onion bread (bread maker)
Stern
GemPink , welcome to our forum!

Happy bread for you!
To thank the author for the recipe, please do not forget
press the button "give thanks"under her avatar!
Natasha_U
I baked according to this recipe, the bread turned out to be very tasty! But I didn't have time to photograph
LaraN
Natasha, with a lucky bread! Eat to your health!
Natalyna
Thank you for the recipe !!! The bread turned out to be sooooo tasty and lush! Baked without dill (in the absence of it).
LaraN
Natalyna, health!
Try it with dill, the aroma is even better, I think you will like it!
Teen_tink
During Sunday analysis of the freezer, an obscene amount of frozen dill and fennel was found .... therefore, for the fourth day we eat bread with "green stripes" ... ... and my husband is addicted to the bread maker ... ... asks ... measures exactly, exactly ... and when I saw how I threw 405 g of flour, and not 400 .. made a comment !!!
We love this onion-dill bread ... (but we only bake it with 400g of flour ..)
zagogulina
I want to thank you for the recipe!
This is the fourth and the first successful bread that I got!
Before that, there were failures due to yeast and an unsuccessful translation of the delongue instruction.

Yesterday I made bread according to your recipe. Delicious! I didn't have fresh dill, but I know that thyme is often added to Italian crackers. It goes well with bread, onions. The smell is great and the taste is great.
The cap has fallen, but "I'm not a magician, I'm just learning", so everything is ahead.
LaraN
Zagogulina, eat to your health!
The dome fell off a little, probably because of the juicy bow. You could add a little flour, about st. spoons. Look at the kneading bun.
zagogulina
LaraN, thanks for the advice, I was also inclined to this idea. When the bun was kneaded, it was sticky. I'll try again today

I'm wondering what role kefir plays in the recipe? Probably an additional baking powder (I draw an analogy with waffles, which I do not with baking powder, but with sour cream). Or I'm wrong? And, accordingly, what can replace kefir. At my house he is not found at all - no one eats. Can sour cream be diluted with water?
LaraN
If there is no kefir, then replace with something, you can dilute sour cream, you can just do with water. Kefir improves the dough, all fermented milk products contribute to a better rise in the dough, gives a slight sourness and aroma to the bread.
So it's a matter of taste.
Try it and do as you like.
Ozy
Yesterday, at my mother's, I baked bread according to your recipe. It turned out wonderful. Everyone really liked
Thank you so much for the recipe
LaraN
Ozie, thanks for rating!
Eat to your health!
moby
I liked the recipe very much, thanks to the author
But, I prepared this bread with adventures. When kneading the bun, I cover the bucket with a cloth on top so that the flour does not scatter along the walls of the stove. I got distracted and she was sucked into the bun. I stopped the process, removed the rag.What's next ... I see, the bun is still watery and you need, literally, 1 tbsp. l. flour to its ideal state. Inadvertently, I forget to look at the 5th time that remains until the end of the batch. I put this spoon, 5 seconds of work and that's it, the proofing begins !!! And the bun is in flour, it's funny I swear, I think about the best way to do it .... I reset the main mode, turn on the TEST mode, stir, turn off the proofing machine and go to sleep. Frustrated that nothing worked out as it should. Didn't hope for a good result. Two hours later I wake up, go to turn on the oven for baking, open the lid, and there .... the bun has risen to the brim and is torn up to the lid !! I did not expect this (I put 11 g of fresh yeast, perhaps this is the reason). Satisfied with such dimensions, I turn on baking, I understand that the roof will fall, which is what happened in the end. But the bread is delicious.
Here I am not a traveling!
Thanks again to the author.
LaraN
Moby, good luck!
Try again, but more attentively, and everything will be OK!
moby
I repeated the bread, but this time without kneading with a rag
The result is very good. Delicious and simple.
marmil
The recipe is very successful, I did it with fried and simple onions, dill is necessary - the aroma and taste will swing! The bread is fluffy inside, very tasty! (mom tried it and immediately ordered HP)
Dill onion bread (bread maker)
Natasha 20
Tell me please, can you bake with fresh yeast?
LaraN
Quote: Natasha 20

Tell me please, can you bake with fresh yeast?

Yes, of course you can. You need 10 g of fresh yeast per loaf.
TinkerBell
all good day!
but my bread did not work ...
firstly, you had to add about 50 grams. flour, because the bun was already very sticky, and as a result, at the end of the program, the bread was not baked (it was raw inside (pierced with a stick)) I had to bake it for about 30 minutes. in the end it turned out to be very dense ...
maybe it's a very juicy onion? ...
LaraN
TinkerBell, yes, maybe so. It also depends on flour, on its moisture content.
Try adding onions already fried.
Do not lose heart, everything will work out!
Lunatik
Thank you Laran for the delicious bread recipe. I did everything according to the recipe, very aromatic and airy bread turned out, I really liked it. Another favorite bread will be in my collection.
Dill onion bread (bread maker)
LaraN
Handsome !!! Lunatik, eat to your health!
Freesia
And I really liked this bread!
I cooked it without changing anything and I'm very happy. Fragrant and delicious!
I will bake some more, just count it down to a slightly smaller size
Thanks for the recipe!
LaraN
Cheers, Freesia!
And I already bake for less flour (400 g), it is eaten faster
Freesia
I counted it to 450 grams of flour and today I bake it again, because out of three loaves of different breads in my family they chose only this one.
The next day, the bread is just as soft.

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