Classic Dilly Bread Recipe
Ingredients
| Onion | 2 Tablespoon, chopped | |
| Butter | 1 Tablespoon | |
| Active dry yeast | 1 | |
| Warm water | 1/4 Cup (16 tbs) | |
| 1 cup large-curd cream-style cottage cheese, heated lukewarm | ||
| Sugar | 2 Tablespoon | |
| Dill seed | 2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Soda | 1/4 Teaspoon | |
| Egg | 1 | |
| All purpose flour | 2 1/2 Cup (16 tbs) | |
Directions
Cook onion in butter till tender.
Soften yeast in water.
Combine in mixing bowl cottage cheese, sugar, onion, dill seed, salt, soda, egg, and softened yeast; mix well.
Add enough flour to make stiff dough, beating well on mixer after each addition.
Cover; let rise till double, about 1 1/4 hours.
Stir down.
Turn into well-greased 9 1/2 x 5 x 3-inch loaf pan.
Let rise till light, about 40 minutes.
Bake in moderate oven (350°) for 50 to 55 minutes.
Cover with foil the last 15 minutes.
Brush with soft butter and sprinkle with salt.
Soften yeast in water.
Combine in mixing bowl cottage cheese, sugar, onion, dill seed, salt, soda, egg, and softened yeast; mix well.
Add enough flour to make stiff dough, beating well on mixer after each addition.
Cover; let rise till double, about 1 1/4 hours.
Stir down.
Turn into well-greased 9 1/2 x 5 x 3-inch loaf pan.
Let rise till light, about 40 minutes.
Bake in moderate oven (350°) for 50 to 55 minutes.
Cover with foil the last 15 minutes.
Brush with soft butter and sprinkle with salt.
Chef
