If you are a novice bread maker, like me, then this is the 𝓮𝓪𝓼𝓲𝓮𝓼𝓽 bread recipe ever!
If you’ve read my other recipes you’ll find out that I like to get straight to the point without all the mumbo jumbo. I’m the girl who doesn’t read anything in between the title and the recipe. I mean, who has time to read about the author’s brother’s sister-in-law's mother’s uncle, who loves this recipe?! Ha! I don’t.
Okay, I guess during this COVID time we‘ve all got a little more time on our hands. But I'm going to spare you all the extra chit chat. (Although, there will be a cute little something I’ll share at the end)
Now let’s get started!
Dill Bread Vegan
prep time: 15 MINUTES
cook time: 30 MINUTES
rising time: 1 HOUR 30 MINUTES
total time: 2 HOURS 15 MINUTES
1 2/3 cups lukewarm water, divided
2 1/4 tsp instant yeast, or active dry yeast
1 tsp sugar
1 Tbsp honey, (or more sugar)
1 tsp salt
1 1/2 Tbsp unsalted butter, cubed at room temperature (I used Mykonos vegan butter)
4 1/2 cups all-purpose flour
1 Tbsp minced dried onions
2 tsp dried dill weed
Everything but the Bagel seasoning
1 1/2 Tbsp butter, melted for brushing
(Mykonos vegan butter)
1. Add half the water to the bowl of a stand mixer, attached with a dough hook. Add yeast and sugar. Give it a quick stir with a spoon and let it sit for 15 minutes until frothy. I use active dry yeast, however, if you’re using instant yeast the time will be about 10 minutes, give or take, to the frothy stage.
2. When your yeast has activated add the rest of the water, salt, honey, and 4 cups of flour, minced dried onions, and dill weed. *pro tip* Spoon flour into measuring cup and don’t pack it. Mix on medium speed for about 8 minutes or so until the dough has released from the sides of the bowl and has formed a ball. You may have to add a little more water or in some cases a tad bit more flour if your dough is too sticky.
3. At this point I remove the bowl from the mixer (you can use a new bowl, but who wants more dishes to clean? Not me!) drizzle a little avocado oil or neutral oil on the sides and bottom of the bowl and cover with plastic wrap. Set the bowl in a warm area and let it rise 45 minutes. I set mine on the stove with the hood light on and I have good luck. Sometimes I turn on the oven and the heat from that warms the bowl.
4. After 45 minutes you will deflate the dough. I gently pull the dough away from the sides of the bowl. I’m sure you don’t have to treat it delicately, however, I don’t get crazy and punch it! Lol Turn the dough out on a lightly floured surface and divide it in half.
*You’ll want to have two loaf pans buttered or oiled (no spray). I use glass ones but metal ones will work fine too.
5. Press the dough out until it’s approximately an 8x12 rectangle. Pressing air pockets out along the way. Start rolling the dough from the small end until it’s a tight log, then seal the seam by pinching it closed. Tuck the ends under and place in a loaf pan.
6. Cover with buttered plastic wrap and let rise, approximately 45 minutes. Do not overproof.
7. Preheat oven to 390 degrees. When the loaves are finished rising, sprinkle with the bagel seasoning and bake for 20 minutes until golden. Remove from oven and turn loaves out on a wire rack. Brush melted butter on top.
8. Cool and enjoy!
My favorite way to eat this bread is toasted and slathered with vegan butter.
My daughter asked my grandkids what’s one thing they can’t live without.
Penny, 3 years old- ‘Mommy’
Owen, 5 years old- ‘BREAD’
So of course I made my baby some bread.
My daughter even said this dill bread is the best thing she’s eaten in a long time. Haha!
They couldn’t wait to get home to have another slice. Their hands were dirty from playing outside, so this happened. And I love these photos so much!
Items to help you achieve this recipe! xo
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