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Dilly Onion Braid

Dilly Onion Braid

"This delicious bread recipe, given to me by a neighbor, pairs very well with spaghetti and a crisp salad. Top it off with a fresh fruit bowl for a well-balanced meal."
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1 h 5 m servings
Serving size has been adjusted!
Original recipe yields 16 servings

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  • Prep

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  1. Let sour cream stand at room temperature for 1 hour. In a mixing bowl, dissolve yeast in warm water. Add the sour cream, egg, butter, sugar, salt and 1 cup flour. Beat on medium speed for 2 minutes. Add the onion, dill seed and dill weed; mix well. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
  2. Punch dough down. Turn onto a lightly floured surface; divide into thirds. Cover and let rest for 10 minutes. Shape each into an 18-in. rope. Place ropes on a greased baking sheet and braid; pinch seams to seal and tuck ends under. Cover and let rise in a warm place until doubled, about 30 minutes. Beat egg yolk and cold water; brush over braid. Bake at 350 degrees F for 30-40 minutes or until golden brown. Remove from pan to a wire rack to cool.

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Read all reviews 5
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Nice dilly smell and taste! This recipe divided easily so that I made 2 braids. This is great bread for a tomato sandwich!

I am an amateur baker, but I've made this bread several times and every time it turns out perfectly and tastes delicious.

This was the first time i made bread from scratch. the directions were perfect, the house smelled amazing, and it came out just like the picture! Brought a tear to my eye:). Thank you Thank y...

I'm not so sure about this bread. It bakes up very prettily, but does not rise much, and it seems somewhat rubbery, so I think I'll try others instead. It is fun rolling it though and I did en...

Smells delicious, looks impressive, and tastes even better! I followed the recipe almost exactly except that I used half whole wheat flour and half white flour, and I didn't have an onion, so...

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