Description
This delightful Dill Bread with Egg Salad and Apple Bites recipe combines homemade herbed bread with a creamy, flavorful egg salad and fresh, crisp apple slices. Perfect for a satisfying and balanced vegetarian lunch, this meal offers a delightful mix of textures and flavors that are easy to prepare and enjoyable to eat.
Ingredients
Scale
Dill Bread
- 3 cups all-purpose flour
- 2 1/4 tsp instant yeast
- 1 tsp salt
- 1 tbsp sugar
- 2 tbsp fresh dill (chopped) or 2 tsp dried dill
- 1 cup warm water
- 2 tbsp olive oil
Egg Salad
- 6 large eggs (hard-boiled and chopped)
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- 1 tbsp chopped fresh chives
- Salt and pepper to taste
Apple Bites
- 1 large crisp apple (like Honeycrisp or Fuji), sliced into thin wedges
- 1 tsp lemon juice (to prevent browning)
Instructions
- Prepare the dill bread dough: In a bowl, combine warm water, sugar, and instant yeast. Let the mixture sit for 5 minutes until it becomes foamy, indicating the yeast is active.
- Mix and knead the dough: Add flour, salt, chopped fresh or dried dill, and olive oil to the yeast mixture. Stir until a dough forms, then transfer to a floured surface and knead for about 8 minutes until smooth and elastic.
- First rise: Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place for 1 hour or until it doubles in size.
- Shape and second rise: Punch down the dough to release air, shape it into a loaf, and place it in a greased loaf pan. Cover and let it rise for another 30 minutes until puffed.
- Bake the bread: Preheat the oven to 375°F (190°C). Bake the loaf for 30 to 35 minutes or until the crust is golden brown and sounds hollow when tapped. Remove from the oven and let cool before slicing.
- Make the egg salad: In a medium bowl, combine chopped hard-boiled eggs, mayonnaise, Dijon mustard, chopped fresh chives, salt, and pepper. Mix well until creamy and evenly blended.
- Prepare the apple bites: Slice the apple into thin wedges and toss them with lemon juice to prevent browning and keep them fresh and crisp.
- Assemble and serve: Slice the cooled dill bread and top each piece with a generous scoop of egg salad. Serve alongside the apple bites for a refreshing, crunchy contrast.
Notes
- For a lighter egg salad, substitute part of the mayonnaise with Greek yogurt.
- The dill bread can be baked a day ahead and stored in an airtight container to maintain freshness.
- Use fresh dill for a more vibrant flavor, but dried dill works well as a substitute.
