Getting your Trinity Audio player ready... Photo by Goran Kosanovic for The Washington Post Dill bread, from "Breaking Breads: A New World of Israeli Baking," by Uri Scheft with Raquel Pelze. Dill ...

Most bread doughs use water as the liquid to bring all the dry ingredients together. Warm water helps activate the dry yeast or instant yeast in the bread. The activated yeast (which is a bacteria, by ...

This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. Dill isn’t something you generally use in ...

Dill, with fluffy, feathery green fronds that taste bright and a bit grassy, is often used as a garnish, but has potential far beyond. If you find yourself with a big bunch of it, you may be stumped.