Dilly Bread Recipe
Ingredients
| Active dry yeast | 1 | |
| Baking soda | 1/4 Teaspoon | |
| Sugar | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| Onion | 2 Teaspoon, grated | |
| Dill weed | 1 Tablespoon | |
| Dill seed | 1 Teaspoon | |
| Flour | 2 1/2 Cup (16 tbs), sifted | |
| Water | 1/4 Cup (16 tbs) | |
| Butter | 2 Tablespoon | |
| 1 cup large curd cottage cheese | ||
| Egg | 1 | |
| Melted butter | ||
Directions
In a large bowl, using an electric mixer at medium speed, combine yeast, baking soda, sugar, salt, onion, dill weed, dill seed, and 1/4 cup flour.
In a small saucepan, heat water until very warm (120°-130°) and melt butter in it.
Add warm liquid to yeast mixture and beat at medium speed, occasionally scraping the bowl.
Add cottage cheese, egg, and 1/2 cup flour and beat at high speed for 2 minutes.
By hand, beat in remaining 2 cups flour to make a stiff dough.
Cover with a clean cloth and let rise until doubled in size (approximately 1 1/2 fl hours).
Grease a 2 quart souffle or casserole dish.
Stir down and place dough in prepared dish. Cover and let rise until double in size (approximately 45 minutes).
Preheat oven to 350°.
Brush dough with melted butter and bake for 35-40 minutes.
Serve immediately after baking.
In a small saucepan, heat water until very warm (120°-130°) and melt butter in it.
Add warm liquid to yeast mixture and beat at medium speed, occasionally scraping the bowl.
Add cottage cheese, egg, and 1/2 cup flour and beat at high speed for 2 minutes.
By hand, beat in remaining 2 cups flour to make a stiff dough.
Cover with a clean cloth and let rise until doubled in size (approximately 1 1/2 fl hours).
Grease a 2 quart souffle or casserole dish.
Stir down and place dough in prepared dish. Cover and let rise until double in size (approximately 45 minutes).
Preheat oven to 350°.
Brush dough with melted butter and bake for 35-40 minutes.
Serve immediately after baking.
Chef
