Dill Bread
This vintage bread recipe is total comfort and always makes me think of grandma. You can use fresh or dried dill. This bread is great in the spring and summer with a good salad or in the fall and winter with soup or a casserole.
Equipment
- 1 Bread Loaf Pan
- 1 Stand mixer with dough hook optional
Ingredients
- 1 cup cottage cheese, creamed **cream in blender or use magic bullet. Leave some chunks.
- ¼ cup very warm water
- 1 pkg dry yeast **1 Tbsp
- 1 egg
- 2 Tbsp sugar
- 2 tsp dill seed
- 1 Tbsp minced dried onion
- 1 Tbsp oil
- 1 tsp salt
- 1 tsp dried dill weed or 1-2 TBSP FRESH dill
- ¼ tsp baking soda
- 2¼-2½ cups flour
Instructions
- Preheat oven to 350°.
- Soften the yeast in water by placing the yeast in the warm water till it is soft and you will see bubbles rising to the top.
- Heat cottage cheese in a microwave until warm, in a microwave safe bowl. Start with 1 minute, stir then 30 seconds more at a time until nice and warm so it doesn't kill the yeast.
- Place the warm cottage cheese in a large mixing bowl or stand mixer, stir in yeast and all remaining ingredients.
- Beat and knead for 10 minutes adding flour as needed so that dough is not sticky.
- Spray a clean bowl with cooking spray. Place dough in bowl and cover. Allow to rise til double, about 45 minutes.
- Punch down and form into a loaf. Place in greased bread pan.
- Cover and let rise 30 - 40 minutes.
- Bake 30 minutes. Let bread sit for 5 minutes before removing from pan to cool.