- 1 onion
- 100 gram cream cheese
- 125 ml lukewarm water
- 1 sachet dry yeast (7 gram)
- 1 egg
- 500 gram all-purpose flour
- large handful of chopped fresh dill
- pinch of salt
- 2 tablespoons of olive oil + extra for coating
Kitchen equipment needed
- cutting board & chef’s knife
- small skillet
- standmixer with paddle and dough hook attachment or handmixer or knead by hand
- large bowl
- round oven dish or spring form
- Dry kitchen towel
Preparation — 30 minutes + waiting time
CUT the onion and heat up a small skillet without any oil or butter. COOK the chopped onion for a few minutes, until softened and colored a bit. Let the cooked onion cool off until room temperature. MIX the cream cheese with the cooked onion in the bowl of your standmixer until the cream cheese has softened enough.
DISSOLVE yeast in the lukewarm water and wait until the mixture becomes foamy, that will take about 10 minutes.
ADD flour, egg, salt, dill, yeast mixture and olive oil to the cream cheese. MIX on low-speed, with the paddle attachment, until a dough ball forms. If the dough is too dry, you can add a little bit of extra water.
SWITCH to the dough hook of your standmixer and keep on kneading the dough for a few minutes, until it becomes elastic. COVER the inside of a bowl with oil, so the dough won’t stick. FORM the dough into a ball, place in the oiled bowl and cover with a clean kitchen towel. Now wait for at least an hour, the yeast will do its work and the dough will double in size. Meanwhile coat the oven dish or spring form with oil.
DIVIDE the dough into equal small balls and place them into a round oven dish or spring form. COVER with a clean kitchen towel and wait again until doubled in size. Meanwhile PRE-HEAT the oven to 175 degrees celsius or 350 degrees fahrenheit.
Baking the Swedish dill bread — 30 minutes
When the dough balls have doubled in size, you can place them in the oven. BAKE for 30 minutes, or until golden brown and crispy on the outside.
We enjoyed this lovely bread with delicious mussels, but this bread complements all kinds of main dishes to be honest.