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Braided Dill Bread

1 cup sour cream at room temperature
1 (¼ ounce) package active dry yeast
¼ cup warm water (105-115°F)
1 egg
2 Tbsp. softened butter
2 Tbsp. sugar
1½ tsp. salt
2½ cups all purpose flour
1 Tbsp. The Spice Hunter Deliciously Dill Blend
2 Tbsp. water
1 egg yolk
2 tsp. cold water

In a mixing bowl, dissolve yeast in warm water. Add the sour cream, egg, butter, sugar, salt, Deliciously Dill, and one cup of flour to the yeast mixture. Beat for 2 minutes on medium speed. 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 1½ 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.