(and I don’t even particularly like dill...) I love herbs in all types of dishes; from warm winter stews to summer salads. But dill has always been an herb I struggle with. It has a deep, anise flavor and an herbaceous, almost metallic quality as well.
February 24, 2021
As far as I’m concerned, this flavor profile is hard to pair with other foods. Dill in chicken soup? When there is too much, I find it overpowers the chicken flavor. Dill with tomatoes? Even the bright, acidic quality of tomatoes can be obscured by dill. I felt it wasn’t very “chef-like” of me to abandon such a pretty herb, and I knew there was something about the flavor I like. I just didn’t know how to harness it properly, until now. This recipe, dill bread, is a classic in my opinion and is delicious when slathered with salty butter and a bowl of soup or as sandwich bread for grilled vegetables. I especially love it with egg dishes which is how it found it’s way to my brunch table.
2tbspschopped dill(that has been stemmed and washed)
½tspfreshly ground black pepper
1cupwhole milk cottage cheese
1tbspbee pollen (for topping)optional
Preheat the oven to 400°F.
Make the dough:
In a medium size bowl, dissolve the yeast in the warm water and set aside while mixing the other ingredients.
In the bowl of a mixer fitted with the paddle attachment, combine the bread flour with the shallots, dill, dill seeds, fennel seeds, sesame seeds, 2 tablespoons of the honey, Molasses, wheat germ, salt and black pepper. Mix to blend. Add the cottage cheese and the egg. Mix to blend.
Use the paddle (or a whisk) to incorporate the yeast and water mixture and transfer the dough to a bowl. Cover with a towel and put it in a warm place to allow its volume to increase, 1½ to 2 hours.
Grease and 8-cup baking loaf and gently push the air out of the dough. Place the dough squarely in the pan and cover it with the towel again. Leave in a warm place for an additional hour.
Bake the bread:
Lower the oven to 350F. Place the loaf in the center of the oven and bake, undisturbed, for 35 minutes. The top should be light to medium brown. Remove from the oven and brush the top with the remaining tablespoon of honey. Allow the bread to “rest” for at least a half an hour before cutting. Or, if you’re like me, tear off the end and nibble on it immediately as you wait for the rest of the loaf to cool!