This dilly bread recipe is a lovely yeast bread for fall days, or for any other time. Dill lovers rejoice.
Trivia:In the Middle Ages, dill was used in a love potion and also was believed to keep witches away.
Dilly Bread Recipe
1 package yeast
1/4 cup water, lukewarm
1 cup of creamed cottage cheese
1 tablespoons of sugar
2 tablespoons of minced onion
1 tablespoon of butter
2 teaspoon dill seed
1 teaspoon salt
1/4 teaspoon soda
1 egg, unbeaten
2 1/4 cups of flour, not sifted
Add the yeast to the lukewarm water and allow to sit for five minutes.
While the yeast is softening, warm the cottage cheese slightly, and very slowly. Overheating will result in a hard, rubbery ball which is not what you want.
Dough should be stiff. Cover and allow to rise for two hours or more until the dough has doubled in bulk. Stir it down.
Grease two eight inch round casseroles that can contain six cups. Turn the dough into these casserole bowls and rise again. Dough should rise until it is two or three inches higher than the rim of the dish.
Preheat oven to 350°F. Place dilly bread in the oven and bake for about fifty minutes. Make sure the bread has a crisp, brown crust. Do not under bake.
Remove from the oven, and, if desired, brush with butter and sprinkle with salt before the dilly bread recipe cools.