Monday, November 14, 2011

Lemon, Dill and Soured Cream Bread

My past two weeks of holidays seems like a couple of months to me. We had a great time in Taipei and Singapore. We have been shopping and eating non-stop for this trip.

Although I hate the feeling of leaving my Singapore relatives and friends, I actually felt good with a warm sunny welcome on the day that I returned to Melbourne. I wonder if this good feeling may be due to the reason that I miss baking.

Now, back to baking...

This bread is absolutely great to eat with fish and salad. This soft wholemeal bread is lightly flavoured with dill and lemon and it has been a great enjoyment eating this with a spread of light cream cheese, topped with grilled or smoked salmon, accompanied with green salad for a light lunch. I would highly recommend this bread if you need a "detox" diet like me after a long trip.

The unsliced bread
Check out the beautiful texture of this bread.
Here's the recipe from the book, Bread Machine Easy by Sara Lewis
(with my modification in blue)

200ml cold water
grated rind of 1 lemon
150g full fat creme fraiche (replaced with 35% fat sour cream)
1 tsp salt
1/2 tsp coarsely crushed black peppercorns
2 tbsp chopped dill (I use the dried ones)
2 tbsp chopped parsley (I didn't add this)
500g strong wholemeal flour
1 tsp caster sugar
1 1/4 tsp fast action dried yeast

Lift the bread pan out of the bread machine and fit the kneader blade. Add the water, lemon rind and creme fraiche (sour cream). Spoon in the salt, pepper and herbs, then the flour. Make a slight dip in the centre and add the sugar and yeast.

Insert the pan into the bread machine. Shut the lid and set to a 750g loaf on a wholewheat setting with preferred crust setting. Press start.

At the end of the programme, life the pan out of the machine using oven gloves. Loosen the bread with a plastic spatula, turn it out on to a wire rack and leave to cool.

Note: Using 2/3 of the recipe, I've made this loaf using a 10 cm x 20 cm loaf pan. I placed all my ingredients into my bread machine and use "dough" setting to knead and prove the dough. At the end of programme, the bread dough is removed, shaped and further proved for 50-60 min. This loaf was baked at 180°C fan forced for 30 min. 

To create a "stronger" wholemeal flour, I've added 25g of gluten flour into 330g of my wholemeal flour.

Happy Baking
Please support me and like me at Facebook.


  1. What a gorgeous loaf of bread. I need to get in the habit of making my own fresh baked loaves.

  2. delicious looking flavourful bread Zoe this looks wonderful

  3. Zoe Im glad you had a lovely holydays! this bread look awesome, always when I see these lovley breads I think I have to make!! O my list is so long!! I love this recipe! gloria

  4. Zoe, your bread looks good, soft & fluffy. Have a nice day.

  5. Good to hear you had a nice holiday, bread looks perfect :)

  6. What a beautiful and fluffy bread. I love your creative and delicious flavor combination. :)

  7. Been a while since I last bake a loaf of bread using wholemeal bread. My boys do not like this kind of bread...I should bake one for my own comsumption huh! This looks so delicious!

  8. welcome back! i think not only you miss baking..i guess you miss home too! that's w wonderful looking soft loaf of bread! i wld love that with your 'detox' accompaniments too!

  9. Welcome back! Nice looking loaf of fluffy bread. Homemade is always the best!

  10. it's always bittersweet to leave family and friends and come home! your bread looks AMAZING! so delicious and fluffy - I'm hungry! really like the herbs in there too:)
    Mary x

  11. Wat a beautiful and flavourful bread..

  12. Hello! I came bloggspotting, and found your blog, with all the lovely baked magic! I'll come again! I especially loved the good vs naughty muffin post! :-) Greetings from Norway!

  13. Yum! Your breads always look so fluffy and perfect! :-)

  14. Give me any kind of bread, I will eat it. This soft fluffy one? I will eat the whole loaf! I am not kidding!

  15. Welcome back, Zoe! Lemon and dill are great flavours. I use sour cream quite a lot in baking to make it soft and fluffy. I'll sure follow Quay Po and eat the whole loaf, haha.

  16. What a yummy bread!Thanks for visiting my blog!I will follow you with pleasure!Kisses from Greece,dear Zoe!

  17. im so glad you are back zoe :) i cant believe its been 2-3 weeks already tho! how was taipei? ill be going there next month too :D

    i was just about to go make this bread...BUT..dont have gluten flour or creme fraiche/sour cream :( guess ill go make myself a simple wholemeal loaf then...i think you are prob the only person who motivates me to use my bread machine...seriously!

  18. This bread looks delicious! I actually have sour cream on hand; I'll have to try making this bread this weekend.

  19. After I go on holidays, I usually stay in my lazy holiday mode and don't want to go back to baking for a while!! haha.... Your bread looks delicious! I loved that you used sour cream in the bread- I've never made a bread like that before, but it sounds delicious!

  20. Hi Zoe, Welcome back! My comment did not get thru two days ago! Had problem with my phone!
    That is a gorgeous bread, one of the bread that I've bookmarked, but never got round to it! :)
    Great to be back baking, that I certainly agree! Happy Baking, Zoe!

  21. OMG this is do yummy!
    I love everything with lemon...

  22. Welcome home! Gee I am so happy I found you again Zoe; I need inspiration for my bread machine; saving the recipe for this Beautiful Bread. Merci.

  23. Oh dear, this bread sounds absolutely fabulous. Will be fantastic in making sandwiches. YUmmm....