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Chilled Cucumber and Dill Bread

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Chilled cucumber and dill bread is a moist, savory quick bread made with grated cucumber, fresh dill, and yogurt. Served cold, it’s refreshing and perfect for warm-weather meals, picnics, or elegant tea sandwiches.

Ingredients

  1. 1 3/4 cups all-purpose flour
  2. 1 1/2 tsp baking powder
  3. 1/2 tsp baking soda
  4. 1/2 tsp salt
  5. 1 tbsp granulated sugar (optional)
  6. 2 large eggs
  7. 3/4 cup plain Greek yogurt (or sour cream)
  8. 1/4 cup olive oil (or melted butter)
  9. 1 cup grated cucumber (drained of excess moisture)
  10. 2 tbsp fresh dill (chopped)
  11. Optional: 1/2 tsp garlic powder or 2 tbsp chopped scallions

Instructions

Preheat oven to 350°F (175°C). Grease or line a standard loaf pan with parchment paper.

  1. Grate the cucumber, then place it in a clean towel and squeeze out as much moisture as possible. Set aside.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar (if using).
  3. In another bowl, beat the eggs, then mix in yogurt and olive oil until smooth.
  4. Pour the wet ingredients into the dry and stir gently until just combined.
  5. Fold in the grated cucumber and fresh dill.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  9. Wrap and chill in the refrigerator for at least 2 hours before serving for best flavor.

Notes

  1. Squeeze the cucumber thoroughly to avoid excess moisture in the bread.
  2. For a tangy flavor, fold in crumbled feta cheese before baking.
  3. This bread is best served chilled or at room temperature.
  4. Add garlic powder or scallions for extra flavor depth.

Nutrition

Find it online: https://thefamilycooking.com/chilled-cucumber-and-dill-bread/