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Dilly Bread

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  Active dry yeast 1⁄4 Ounce (1 Package)
  Baking soda 1⁄4 Teaspoon
  Sugar 2 Tablespoon
  Salt 1 Teaspoon
  Grated onion 2 Teaspoon
  Dill weed 1 Tablespoon
  Dill seed 1 Teaspoon
  Flour 2 1⁄2 Cup (40 tbs), sifted
  Water 1⁄4 Cup (4 tbs)
  Butter 2 Tablespoon
  Large curd cottage cheese 1 Cup (16 tbs)
  Egg 1
  Melted butter 1 Tablespoon

In a large bowl, using an electric mixer at medium speed, combine yeast, baking soda, sugar, salt, onion, dill weed, dill seed, and 1/4 cup flour.
In a small saucepan, heat water until very warm (120°-130°) and melt butter in it.
Add warm liquid to yeast mixture and beat at medium speed, occasionally scraping the bowl.
Add cottage cheese, egg, and 1/2 cup flour and beat at high speed for 2 minutes.
By hand, beat in remaining 2 cups flour to make a stiff dough.
Cover with a clean cloth and let rise until doubled in size (approximately 1 1/2 fl hours).
Grease a 2 quart souffle or casserole dish.
Stir down and place dough in prepared dish. Cover and let rise until double in size (approximately 45 minutes).
Preheat oven to 350°.
Brush dough with melted butter and bake for 35-40 minutes.
Serve immediately after baking.

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