I’ve been searching hi and lo for a recipe for some good dill bread. There’s a vendor that goes to local fairs and sells her breads-and has always sold out of the dill first. The toughest part was that I couldn’t replicate it! It had a soft, light crumb on the inside, and a wonderful, fresh dill taste. I would sit in my stall at the fair, selling my jams, jellies, and whatever else I had, and I’d eat a whole loaf all by myself.
But guess what?! I bought our first church cookbook last week, and under the bread section it’s got a recipe in it for dill bread-and I made it.
I can die a happy woman. The bread was wonderful! And the secret ingredient was cottage cheese. I never, ever would’ve guessed it! And here is the recipe for you. Make this for your family!
1 pkg. dry yeast
1/4 cup lukewarm water (I’d say a little over 100)
2 TBSP sugar
2 TBSP grated onion
1 TBSP butter
2 tsp dill seed (Or dill leaves)
1 tsp salt
1/4 tsp baking soda
1 egg
2 1/4 cups flour
1 c. cottage cheese, heated to warm.
Soften yeast in lukewarm water and combine in mixing bowl with cottage cheese, sugar, onion, butter, dill, salt, baking soda, and egg. Stir in flour. Knead well. Let rise in warm place until doubled in bulk (About 1 hour). Punch down and knead again. Form into loaf (I made it into two mini loaves!) and place in greased and floured 9 x 5 loaf pan (Or two mini loaves, or muffin tins…) let rise in warm place for 30 minutes. Bake at 350 for 50 minutes.
This will be in my bread rotation from now until eternity. I grow my own dill and preserve it-I’ll be planting double the amount of dill this year!
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