4 hrs 30 mins
This is a dip and bread combo that I learned to make after a guest brought something similar to my home for Thanksgiving many years ago. After several trials & errors, and hours pouring over community cookbooks, I combined several different recipes and came up this version. She used purchased Hawaiian bread, but I have always made my own,as Hawaiian bread is not always available for purchase. As far as the optional ingredients go on the dip - I most often use the cream cheese and the green onions (and once even used a little of both the green onions and some of the flaked). I have actually had guests beg me to let them carry off the empty bread shell home with them! This makes an extra loaf of bread, which you may freeze before or after baking to have ready for another use. TIP: When I make this, I start the dough early in the morning, then prepare the dip while the bread is rising. Later that same evening, the dill flavors have blended nicely and I fill the bread right before my guests arrive. If you prefer, you may instead simply use purchased 1 or 2 loaves of large round Hawaiian Bread. Prep time is pretty much several hours if you make your own bread, 15 minutes if using purchased bread, plus chilling time. NOTE: Nutritional data will appear a bit out of whack because the software does not understand that this recipe makes a 10-15 serving bowl of dip and also 2 loaves of bread.
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Units: US | Metric
for the bread (makes 2 loaves)
- 2 (1/4 ounce) envelopes active dry yeast
- 1 tablespoon granulated sugar
- 1/2 cup lukewarm water
- 1 cup milk, lukewarm
- 3 large eggs, beaten lightly
- 3 teaspoons vanilla extract
- 1 cup granulated sugar
- 2 teaspoons lemon extract
- 4 1/2 cups all-purpose flour, approximately
for the Dill Dip (per batch)
- 1 (8 ounce) package light cream cheese, softened to room temperature (can be light) or 1 cup mayonnaise (can be light)
- 1 cup sour cream (can be light)
- 2 tablespoons dried parsley
- 2 tablespoons green onions, sliced or 3 tablespoons dried onion flakes
- 1/2 teaspoon dill weed
- 2 teaspoons seasoning salt, to taste
- 1 dash garlic powder, to taste (optional)
- 1First make the Hawaiian Bread (or purchase a large loaf of ready made Hawaiian Bread).
- 2Combine the lukewarm water and the lukewarm milk together with the 1 Tbsp sugar and both packets of yeast.
- 3Let sit 5-10 minutes until foamy- if it doesn't get foamy, then your liquids were too hot and killed the yeast OR your yeast was too old (in which case, you need to start this part over with fresh yeast).
- 4Combine eggs, vanilla, 1 cup sugar, lemon extract, and foamy yeast mixture in a large bowl.
- 5Add flour gradually, about 1 cup at a time- adding enough to make a stiff dough- you may not need all of the flour or you may need even a little more, depending upon the humidity the day you make the bread.
- 6Once the doughs forms into a kneadable mass, dump it onto a floured surface and knead about 8-10 minutes or until the dough is smooth and elastic.
- 7Divide dough into 2 halves and form into balls.
- 8Place each dough ball* into a greased pie plate, cover with plastic loosely, and let rise 1-1 1/2 hours or until doubled in bulk.
- 9When dough is rising, combine the ingredients for the dip together until smooth, cover and chill until ready to use.
- 10If you plan to use both loaves of bread, make an extra batch of dip.
- 11Once the dough has fully risen, place bread in preheated 375 F oven and bake for 30 minutes, or until golden and if rapped on the bottom of the loaf, they should sound hollow.
- 12Remove from pans and let cool completely.
- 13Shortly before serving time,hollow out one loaf of bread, leaving a shell to use as a bread bowl for the dip.
- 14Cut the chunks of bread into cubes or just tear into bite sized pieces.
- 15When ready to serve, fill hollowed out loaf with chilled dip.
- 16Serve bread and dip with a platter of fresh veggies and the bite sized pieces of the bread you tore earlier.
- 17Note:*If you wish you may toss the unrisen dough into a freezer bag and freeze for another use- when ready to use, simply place in a greased pie plate and let thaw overnight in the fridge.
- 18Remove from the fridge and let rise until doubled in bulk and proceed with the rest of the recipe.
- 19This recipe makes enough dip for one loaf to be filled at least once, but makes enough bread for two loaves.
- 20Sometimes I bake the second loaf anyway and have that available to cut into more bread cubes or I just make up an extra batch of dip for the second loaf.
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Nutritional Facts for Hawaiian Bread With Dill Dip
Serving Size: 1 (119 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 443.7
- Calories from Fat 118
- Total Fat 13.1 g
- Saturated Fat 7.4 g
- Cholesterol 94.2 mg
- Sodium 139.2 mg
- Total Carbohydrate 68.0 g
- Dietary Fiber 1.9 g
- Sugars 21.7 g
- Protein 12.1 g
The following items or measurements are not included: