Dilly bread
1 loaf
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Flour, sifted (to 2 1/2 cups) |
| 1 | pack | Yeast dissolved in 1/4 cup |
| Warm water | ||
| 1 | cup | Cottage cheese |
| 1 | tablespoon | Butter |
| 2 | tablespoons | Sugar |
| 2 | teaspoons | Dill seed |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Baking soda |
| 1 | Egg | |
| 1 | tablespoon | Instant onion |
Directions
Warm a cup of cattage cheese with tablespoon butter, then set aside to partially cool, than add the yeast mixture.
Mix together sugar, instant onion, dill seed, salt, baking soda, egg and flour and knead on floured board about 2 minutes. Set in warm place and cover for 50-60 minutes to double in bulk. Punch down and turn into greased 1½ to 2 quart casserole.
Cover with plastic. Let stand 30-40 minutes to double in bulk.
Uncover and bake at 350 degrees for 40-50 minutes.
Turn on a wire rack and brush with butter or oil. Sprinkle with a little bit of salt. Cool on a wire rack.
Submitted By DOROTHY THOMPSON On 04-23-95
Related recipes
- Cottage dilly bread (1 1/2 lb loaf)
- Dill beer bread
- Dill bread
- Dill bread (west bend)
- Dill buttermilk bread
- Dill casserole bread
- Dill onion bread
- Dill parsley bread
- Dill pickle bread
- Dillbrot (dill bread)
- Dilled brown bread
- Dilly bread #1
- Dilly bread #2
- Dilly bread #3
- Dilly bread (rachor)
- Dilly casserole bread
- Dilly casserole bread (1960)
- Dilly of an onion bread
- Dilly parmesan bread
- Double dill bread