Swedish Dill Bread



  •  2 tsp active dry yeast
  • 125ml water
  • 500g bread flour
  • 1 tsp salt
  • 1 egg, beaten
  • 100g cream cheese, softened
  • 1 yellow onion, chopped and browned in a pan
  • 1/3 cup chopped fresh dill
  • 2 tbsp olive oil



  1. Mix softened cream cheese with cooked chopped onions and set aside.
  2. Dissolve yeast in 2 tbs water and set aside  for 5 minutes. 
  3. In a mixing bowl, combine flour, salt, dill and whisk well. Add onion-cheese mixture, egg, oil, yeast, and water. Mix on low speed (using paddle) until it forms a ball.  Add more water a tablespoon at a time if dry.  
  4. Switch to dough hook and knead dough until soft and elastic, about 10 minutes.  Form 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.
  5. Punch dough down,  cover and let rest for another 10 minutes. Shape dough into smaller balls, about 3 inches. Place in a round baking dish, cover with plastic wrap and let rise a second time until double, about 45 minutes.
  6. Bake in a pre-heated 350F oven for about 30-40 minutes or until golden brown. Turn the bread out onto a wire rack to cool.


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» Tita Beng said: { Jun 8, 2009 - 10:06 }

Wow, that looks like the expensive but tasty bread in one of the bread shops here, the bread talk. Galing!

» Kevin said: { Jun 15, 2009 - 09:06 }

That bread looks amazing! I like baking with dill. I bet it smelled great while baking.

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