Dilly Bread
Old fashioned dill bread tastes and smells so good! Fresh dill and onion give this bread such a wonderful aroma as it bakes!
Ingredients
- 1 package Active Dry Yeast (or 2 1/4 teaspoons)
- 1/2 teaspoon sugar
- 1/4 cup warm water (about 110°)
- 1 cup small curd cottage cheese
- 2 tablespoons sugar
- 1 tablespoon melted butter
- 1 tablespoon minced onion or minced dry onions
- 1/4 cup snipped fresh dill or 2 teaspoons dried dill seed
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 1 large egg, beaten
- 2 1/4 cup all-purpose flour
- 2-3 tablespoons melted butter
- coarse salt, snipped fresh dill or dill seed for sprinkling
Instructions
- Dissolve yeast and 1/2 teaspoon sugar in the warm water. Set aside for 10 minutes until foam forms on top.
- Heat cottage cheese to lukewarm. Combine the cottage cheese and yeast mixture together.
- Add the remaining ingredients and mix until combined. Shape into a ball.
- Butter a large bowl and place shaped dough in it. Roll the dough to butter all sides.
- Cover and let rise in a warm until double in size, about 1 hour.
- Press the dough down and shape. Can shape into ball and place in buttered an 8-inch round casserole, or a buttered regular loaf size pan, or 3 buttered mini loaves or casserole dishes. Cover and let rise until doubled in size, about an hour. While dough is rising, preheat the oven to 350°.
- Bake casserole loaf about 40-50 minutes, the loaf pan 40-45 minutes and the mini loaves or casseroles about 25-30 minutes, until golden brown on top.
- Remove from the oven, let cool in the baking dish for 5 minutes, then remove to a rack.
- This bread is best eaten warm...especially right from the oven. Brush the top with melted butter and sprinkle with coarse salt and extra dill. Enjoy!