Garlicky Dill Braid
Both dill seed and dried dill weed are used in this recipe, because while they come from the same plant, each has its own distinctive flavor.
INGREDIENTS | YIELDS 1 LOAF
- 2 heads garlic
- 1 cup plus 1 tablespoon warm water
- 1 tablespoon granulated sugar
- 1¾ teaspoons active dry yeast (1 package)
- ½ cup sour cream
- 2 teaspoons dried dill weed
- 1 tablespoon olive oil
- 1 teaspoon plus 1 pinch kosher salt
- 2–3 cups bread flour
- 1 egg
- 1 teaspoon dill seed
Preheat oven to 450°F. Wrap garlic in foil and bake until tender, about 30 minutes. Remove from foil and set aside to cool.
In a large bowl, combine 1 cup water, sugar, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.
Add sour cream, dill weed, oil, and 1 teaspoon salt. Stir to combine. Cut cooled garlic bulbs in half horizontally and squeeze the soft roasted garlic into the dough. Add enough bread flour to create a firm dough. Add flour only to reduce stickiness. Turn onto a floured surface and knead 8–10 minutes. Return to bowl, dust the top with flour, and cover with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 2 hours.
Line a baking sheet with parchment. Turn risen dough onto a floured surface, divide into 3 equal portions, and form a 3-strand braid. Place onto prepared pan, cover loosely with plastic wrap, and proof for 30 minutes. Preheat oven to 375°F.
Whisk egg with a tablespoon of water and a pinch of salt and brush gently onto the top of the risen loaf. Sprinkle with dill seed and bake until golden brown and hollow sounding, about 30–40 minutes. Cool completely on a rack.