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Jan's Dilly Bread
I found Jan's Dilly Bread in a yellowed cookbook my mother-in-law left behind, and it has stayed on my counter ever since. The crust gives way to something pillowy inside that soaks up olive oil better than any bread I've tried.What keeps me coming back is how little work the recipe demands — mix, fold, bake, done — but the results are consistently good enough that guests always ask for the recipe. I make it when I need something warm to bring to a potluck or just want fresh bread with dinner without any fuss.A trick I picked up along the way: let the dough rest in the bowl before shaping so the gluten relaxes and you get even crumb instead of tearing at it. That's really what makes this one feel special rather than ordinary.
Ingredients
Method
- Activate the yeast: In a small bowl, combine warm water and sugar. Sprinkle yeast on top and let sit for 5 minutes until foamy. If it doesn't bubble after this time, start over with fresh yeast.
- Mix the dough: In a large bowl (or stand mixer), whisk together flour and salt. Make a well in the center and pour in the yeast mixture plus olive oil. Stir with a wooden spoon or mix on low until shaggy dough forms.
- Knead: Turn dough onto a lightly floured surface and knead for 6-8 minutes by hand (or use a stand mixer with a dough hook on medium-low for about 5 minutes). The dough is ready when it's smooth, elastic, and springs back slightly when poked.
- First rise: Lightly oil a clean bowl, place dough inside, and turn to coat. Cover with a damp kitchen towel or plastic wrap. Let rise in a warm spot for 1-2 hours until nearly doubled in size. Don't rush this step — the flavor develops during the long rest.
- Shape: Punch down the dough gently and divide into two equal portions (or keep as one large loaf). Shape each portion into a round or oval, tucking the edges underneath for a smooth top. Place on a parchment-lined baking sheet, seam-side down.
- Second rise: Cover loaves loosely and let rest for 30-45 minutes until puffy. They should look noticeably lighter when you lightly press them — they'll spring back slowly rather than immediately.
- Prepare the topping: Whisk together egg white and chopped dill in a small bowl. This is your binder — brush it generously over the tops of both loaves, then sprinkle with coarse salt evenly.
- Score (optional): Use a sharp knife to make 2-3 shallow slashes across each loaf for a professional look. Don't press too deep or you'll deflate the bread.
- Bake: Preheat oven to 400°F (200°C) before step 7 if possible — you want it hot when the loaves go in. Bake for 30-35 minutes until deeply golden brown and an instant-read thermometer reads 190°F (88°C) at the center of each loaf.
- Cool: Transfer to a wire rack. Resist the urge to cut into them immediately — let cool for at least 20 minutes so the interior sets properly. The crust should sound hollow when tapped on the bottom.
Nutrition
Notes
Dill: Fresh dill is worth seeking out — the flavor difference from dried is noticeable. If you only have dried, use 1 tablespoon instead of ¼ cup fresh.
Storage: Wrap cooled bread in a clean kitchen towel and keep at room temperature for up to 3 days. For longer storage, slice and freeze — it reheats beautifully in a 350°F oven for about 10 minutes.
Serving suggestion: Serve with good olive oil and flaky sea salt for dipping, or alongside soups and roasted vegetables. The dill flavor pairs especially well with tomato-based dishes.
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