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Baking recipe · from the recipe book

Garlic Dill Yogurt Braid with Butter Brush

A soft, pillowy braided loaf with a tender crumb, bright fresh dill and mellow garlic, brushed with garlic butter for a soft, fragrant crust.

Garlic Dill Yogurt Braid with Butter Brush

Ingredients

  • 3½ cups480 gBread flour
  • ¾ cup180 gWaterlukewarm, about 95°F (35°C)
  • ⅔ cup150 gPlain yogurt, low-fatroom temperature
  • 1 large50 gEggsroom temperature, beaten
  • 3 tbsp45 gUnsalted butterdivided: 30 g softened for the dough, 15 g melted for brushing
  • 1 tbsp15 gGranulated sugar
  • 1 packet7 gInstant yeast
  • 1½ tsp9 gSalt
  • 2¼ cups sprigs20 gFresh dillfinely chopped
  • 5 cloves15 gGarlicdivided: 12 g minced for the dough, 3 g grated for brushing

Steps

  1. Prepare first: chop the dill and mince 12 g of the garlic for the dough; grate the remaining 3 g of garlic for the topping. Soften 30 g of the butter and set aside the other 15 g to melt later.
  2. In a large bowl, whisk the bread flour, sugar, instant yeast and salt.
  3. Add the lukewarm water, yogurt and beaten egg, and stir into a shaggy dough. The water is about 38% of the flour, about 75% hydration counting the yogurt and egg, and about 2% salt.
  4. Knead 5 minutes, then add the softened 30 g of butter and knead 6 to 8 minutes more until smooth and elastic.
  5. Knead in the dill and the minced 12 g of garlic until evenly spread.
  6. Cover and let rise at about 75°F (24°C) for 60 to 90 minutes, until doubled in size.
  7. Line a baking sheet with parchment. Divide the dough into 3 equal pieces and roll each into a rope about 16 inches long.
  8. Pinch the ropes together at one end, braid them snugly, pinch the other end and tuck both ends under. Set the braid on the sheet.
  9. Cover and proof at about 75°F (24°C) for 40 to 50 minutes, until puffy and the dough springs back slowly when poked.
  10. Meanwhile, preheat the oven to 350°F (175°C).
  11. Bake 28 to 32 minutes, until golden and the center reaches 190°F (88°C).
  12. Melt the remaining 15 g of butter, stir in the grated 3 g of garlic, and brush it over the hot loaf right away to keep the crust soft.
  13. Cool the braid on a rack at least 1 hour before cutting into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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