Thursday, September 06, 2007

Dill Bread

dill bread

Yesterday was a peculiar sort of day. Fun, but not my usual Wednesday at all! I had lunch with fellow food blogger Stellan, I went to a tasting of a new porter beer by Mariestads (which was served with oysters and chocolates!) with Chris and I went to a release party for a new cocktail book from the popular Stockholm night club Café Opera. Where they served free cocktails of course - the invitation said samples, but this was most definitely full sized drinks - and lots of them. And they were super delicious, too. The book looks extremely promising as well - I will tell you more about it in a few days. (I know, famous words coming from me, but really, I promise.)

Today, it's all about baking. Bread. This is the bread I served at our Crawfish party. It was really successful - dill goes so well with crawfish, and with much seafood so you could try it with just about anything. The dill flavour in these is quite pronounced. It's not something you'd have for breakfast - but it wouldnt' be half bad for a buffet-style dinner.

They're very easy to make, so even if you're not used to baking, you can definitely manage these.

Dill Bread
Makes 24 rolls

50 g fresh yeast
500 ml water (2 cups)
2,5 tsp salt
2 tsp sugar
100 ml finely chopped dill (0,4 cups)
1 tsp dill seeds, crushed
720 g flour
50 g butter, thinly sliced

Crumble the yeast into a bowl. Add half of the water and stir until yeast is dissolved. Add the rest of the water, sugar, salt, dill and dill seeds. Stir well. Add the butter and the flour, and work into a dough. I gave it about five minutes in my Kitchen-Aid. It will be a fairly soft and sticky dough.

Transfer to a clean bowl, cover with plastic wrap (or a towel - but it will become sticky) and leave it to rise to twice the size. It rises quickly - mine took about half an hour.

Form small rolls, and place on a lined baking sheets or in greased muffin tins. Cut a cross in the top of each roll, and leave to rise under a towel for half an hour. Bake at 225°C for 8-10 minutes.

Recipe in Swedish:


-Samantha- said...

Do you take all the beautiful pictures you post?

Deborah said...

I love dill, and I love bread!! I bet this was delicious!

Anne said...

Samantha, thank you! And yes, I do :)

Deborah - it was really good! :)

Jeanne said...

My first thought was "this would be perfect with a fish braai" - I'm picturing it now: whole BBQd salmon and these dill rolls. Thanks Anne! And thanks for making the baking sound totally unthreatening ;-)

test it comm said...

These sound good. Dill is one of my favorite flavours. I imagine that your place had an amazing warm dilly aroma while these were baking

Farmgirl Susan said...

How did I miss these?! Just found them via The Bread Feed on The Fresh Loaf, LOL. Love the idea of all that dill. Saving to until spring when my garden will hopefully be full of it! xo