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Dilly Onion Braid

By: Gail Bailey

"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."

Rate/Review | Read Reviews (4)

Prep Time:
35 Min

Cook Time:
30 Min

Ready In:
1 Hr 5 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 16 servings

Ingredients

1 cup sour cream
1 (.25 ounce) package active dry yeast
1/4 cup warm water (105 degrees to 115 degrees)
1 egg
2 tablespoons butter or margarine, softened
2 tablespoons sugar
1 1/2 teaspoons salt
2 1/2 cups all-purpose flour
1/3 cup finely chopped onion
1 tablespoon dill seed
1 teaspoon dill weed
1 egg yolk
2 teaspoons cold water

Directions

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.
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.