This is my first time using dill. Why did I wait so long to try out this lovely herb, when it has such a clean and crisp taste? Maybe I’ve been too obsessed with my long-time love, rosemary, that I’ve turned a blind eye to the other herbs out there. But I’m glad I finally picked up a bunch of dill from the supermarket.
I understand that dill pairs well with fish dishes, potatoes, cream sauces, as well as mild cheeses. Maybe that’s why this Swedish Dill Bread turned out excellent. Pairing cream cheese, onions and dill, this trio produced the most wonderful aroma when the bread rolls were baking. The rolls turned out moist and soft, with the fresh scent of dill, sweetness from the onions and a mild cheese taste ‘in the background’.
I guess the only ‘grouse’ I have would be that I would prefer a more salty taste to them. But if you’re pairing these with smoked salmon(suggestion by the book’s author), or serving them with a bowl of hot comforting soup, then there’s no problem at all. Of course, the simplest way would be to slap some nice creamy butter on top, now that’s what I call indulgence.
Don’t forget to head over to Kalyn’s for a re-cap of this weeks’ posts. Coincidently, while writing this post, I hopped over to Sher’s blog(yes, I multi-task a lot :p), only to find out she had also baked two wonderful loaves of Cottage Cheese Dill Bread. Go check out her post too!
Swedish Dill Bread (recipe adapted from Bread)
2 tsp active dry yeast
500g bread flour
1 tsp salt
1 egg, beaten
100g cream cheese, softened
1 yellow onion, chopped
2 tbsp chopped fresh dill
2 tbsp olive oil
1) Mix softened cream cheese with chopped onions and blend well.
2) Measure out 2 tbsp water from the 125ml and sprinkle the yeast on top. Set aside for 5 mins, stir to dissolve yeast.
3) In a mixing bowl, mix flour, salt, dill and whisk well. Make a well in the centre, and add in onion-cheese mixture, egg, oil, yeast solution, and the remaining water.
4) Using the paddle attachment of the mixture, mix on low speed until the mixture starts to come together in a ball(if mixture seems too dry, add 1-2 tbsps more water). Switch to dough hook and knead dough on Speed 2 until soft and elastic, about 10 mins.
5) Round the dough into a ball and place into an oiled bowl. Cover with cling wrap and let rise for about 1 hour, or until doubled in size.
6) Punch dough down, then cover and rest for 10 minutes.
7) Shape dough*. Cover with cling wrap and let rise until dough has risen to the top of the pan, about 45 minutes.
8) Lightly sift some flour over the top(optional step). Bake in a pre-heated 180C oven for about 30-60 minutes(see *notes below) until golden brown. Turn the bread out onto a wire rack to cool.
* In the original recipe, the author uses a 1-kg capacity loaf tin, and baking time will be about 45-60 mins.
For me, I divide the dough into 15 equal pieces, shape them into rounds, and fit 10 pieces into 8-inch round tin, with the remaining 5 pieces as individual rolls. Baking time is about 35 minutes.
Looking at the dough, it should be able to fit two 8” by 4” loaf tins, just watch the baking time.
The above method is based on using a stand mixer. If you’re kneading by hand, at Step 4, mix everything with a wooden spoon to form a slightly stiff dough. Then turned onto a floured worktop and knead until smooth and elastic. Proceed as for Step 5 onwards.
Serve the warm rolls at the dining table.....and let everyone have fun pulling them apart, until the last roll left standing.