Cheesy Dill Pickle Batter Bread- with yoyomax12
This no-knead batter bread has a great dill and cheese flavour. With no rising time, this whips up in a jiffy and makes a great addition to any meal. Serve it warm with butter.
1/2 cup sour cream
1/2 cup vegetable oil
2 leggs
1 tbsp. sugar
1 3/4 cups all-purpose flour
1 1/4 tsp. baking powder
1/2 tsp. salt
1 tbsp. dill pickle juice
1/2 cup chopped dill pickles
3/4 cup Cheddar cheese, grated (Divided into 1/2 cup for recipe and an additional 1/4 cup for topping)
2 tbsp. Chopped fresh dill (I used closer to 3 tbsp because I LOVE dill). Use as much or as little as you like.
Prepare a loaf pan by greasing it, lining the center with a strip of parchment and then lightly grease parchment. This will make it easier to get the loaf out of the pan in one piece.
Place sour cream, oil, eggs, sugar, salt, pickle juice in a large bowl and whisk together until combined and smooth.
Stir in flour and baking powder until just combined.
Stir in cheese, chopped dill pickles, chopped fresh dill.
Spoon into the loaf pan and smooth off the top.
Sprinkle 1/4 cup of cheese over the top and bake at 350F for about 40 minutes until toothpick inserted in the center comes out clean.
Allow to cool a bit before slicing.
Best served still warm out of the oven with butter.
Recipe based on this one:
My second channel for unboxings, product reviews and travel vlogs:
INFO ABOUT ME :)
My name is Tammy and I live in Northeastern Ontario Canada. I am a married, full-time working mom of one teenaged son.
Contact me here:
Facebook
Pinterest
Twitter:
Instagram:
My favourite channel here on YouTube is CookingAndCrafting. Beth lives in Hawaii and makes great meals, desserts and crafts. We met here on YouTube by commenting on each others videos and have since met each other several times in real life. She is a lovely person and a great friend. Please check her out :)
How to Make Du Pain Frier (Fried Bread in Batter) | Snacks | Cook With Me
Need a vegan alternative to eggy bread? Try our battered bread pakoras. They are moreish and make a great breakfast food.
This recipe will make about 8/10 pieces (depending on your bread slices)
You will need:
2 cups gram flour (besan)
Salt to taste
1/2 tsp turmeric
2 tsp chilli powder (or to your taste)
1/4 cup freshly chopped coriander
3 spring onions, finely chopped
5-6 chillies, finely chopped.
2 cups ( possibly an extra 1/4 cup if your batter is too thick)
4-5 bread slices, cut in halves.
Method:
Mix together the besan, salt, chilli powder, coriander, spring onions, chilli and turmeric with 2 cups of water to make a slightly thick batter. Add extra water if the batter becomes too thick. It needs to be loose enough to stick to the bread slices.
Heat enough oil in a pan and dip the bread slices in the batter. Be sure to coat both sides. Deep fry until golden.
Drain well and serve with ketchup or chutney.
Beer Battered Fish - the lightest, crispiest fish batter ever!
For the lightest, crispiest fried fish, you can't beat Beer Battered Fish. The yeast and carbonation in beer makes the batter delicate and puffy, like good fish 'n chip shops. And the shock of ice cold batter hitting hot oil makes it super crispy - and it stays crispy for far longer than it takes to make, serve and eat it!
PRINT RECIPE:
Traditional Sally Lunn Bread | Sweet Yeast Batter Bread
This slightly sweet, tender yeast batter bread is a wonderful dessert served with a fruit compote, and is fabulous toasted and buttered for breakfast, or as you’ll see next time, as a bread for French toast.
Laurice: host, director, editor, executive producer
Gilly: assistant host, director of photography, lighting, cat wrangler
Fashion Jewelry provided by: Gems by Gilly
Facebook:
Email: GemsbyGilly@gmail.com
Pieces worn: Black Ice (earrings)
Follow us on Twitter and Facebook.
Laurice: and
Gilly:
Traditional Sally Lunn Bread
4¼ cups, 510g, all-purpose flour
¼ cup, 30g, vital wheat gluten
1 package active dry yeast
⅓ cup, 77g, sugar
1 teaspoon salt
½ cup, 120ml, milk
2 tablespoons, 30ml, orange juice
¼ cup, 59ml, water
2 tablespoons, 30ml, buttermilk
½ cup, 113g, butter, cut into pieces
3 large eggs, 150g
Combine 2 cups flour, wheat gluten, yeast, sugar, and salt in large bowl and stir to blend. In a small saucepan, combine milk, orange juice, water, buttermilk, and butter until warm. Add to flour mixture along with eggs. Combine until blended, then beat for 3 minutes. Stir in enough remaining flour to make a stiff batter that is difficult to stir with a wooden spoon, about 4 cups total. Cover and let rise until doubled, about 50 minutes.
Grease a 10 tube pan or 5x10” loaf pan with butter or spray with non-stick cooking spray. Stir down batter and spoon into prepared pan. Cover and let rise until batter almost doubles, about 30 minutes.
Bake in preheated 350°F, 180°C, gas mark 4 oven for 40-50 minutes until golden brown. Remove from pan and allow to cool for 30 minutes. Serve warm.
Eternal Hope by Kevin MacLeod is licensed under a Creative Commons Attribution license (
Source:
Artist: