Loading
Recipes
E-mail to a friend

The Spice Hunter will not share email addresses or other personal information.
Read our Privacy Policy for more information.

* = Required Field

This recipe uses the following spices:

Braided Dill Bread

Ingredients:

1 cup sour cream at room temperature
1 (1/4 ounce) package active dry yeast
¼ cup warm water (105-115°F)
1 egg
2 Tbsp. softened butter
2 Tbsp. sugar
1 ½ tsp. salt
2 ½ cups all purpose flour
2 Tbsp. The Spice Hunter Fresh at Hand Spring Salad Mix
2 Tbsp. water
1 egg yolk
2 tsp. cold water

Preparation:

In a small bowl, combine the Fresh at Hand Spring Salad Mix with 2 tablespoons water. Set aside. In a mixing bowl, dissolve yeast in warm water. Add the sour cream, egg, butter, sugar, salt, and one cup of flour to the yeast mixture. Beat for 2 minutes on medium speed. Add the Fresh at Hand Spring Salad Mix and mix well. Next add as much of the remaining flour as needed to form a soft dough. Knead on a floured surface for 6-8 minutes. Place in a greased bowl and turn once to coat all sides of dough. Cover and let rise in a warm location for about 1 ½ hours or until the dough has doubled in size. Punch down dough and turn onto a floured surface. Divide the dough into 3 equal sections and let rest for 10 minutes. Shape each of the 3 sections into 18 inch long ropes. On a greased baking pan braid the sections together and pinch seams to seal and tuck under braid. Cover and let rise another 30 minutes or until doubled in size. Beat egg yolk and cold water together and brush over braid. Bake for 30-40 minutes at 350°F or until golden. Cool on wire rack.