April 6, 2010

Dilly Bread

This is an old family recipe that I LOVE, especially during springtime.  It gets me excited for growing herbs and vegetables.  It's a savory bread that is delicious on it's own, with a salad, or perfect for a bruschetta or grilled cheese or veggie sandwich. The smell of this bread drives me wild.
1/4 c. warm water
1 TBS. dry yeast
1 c. warm cottage cheese (microwave for 30 seconds on 50% power)
1 egg
2 TBS. sugar
1 TBS. minced onion (finely chopped)
2 tsp. dill seed
1 tsp. dill weed
1 tsp. coarse kosher salt
1/4 tsp. baking soda
1 TBS. softened butter
2 1/4 - 2 1/2 c. all purpose flour
butter and kosher salt for brushing on top when baked.
Soften yeast in warm water for 10 minutes or until frothy. Add to yeast: egg, sugar, onion, dill seed and dill weed, salt and baking soda.  Stir in warm cottage cheese and add 1 TBS. butter.  Mix thoroughly.  Add flour 1/2 cup at a time and knead with your hands until wet but not really sticky.  Cover, let rise until double.  Punch down and turn out into a greased round glass 2qt. casserole dish (or 2 bread pans, I like the casserole dish so the bread is rounded).  Let rise again until doubled.  Bake at 350 for 25-30 minutes or until golden on top.  Brush with melted butter, sprinkle with salt.  Cool 10 minutes and remove from pan to wire rack.


  1. I LOOOOOVE ANYTHING DILL! Thanks for posting!


  2. Made this today and loved it!! Thanks!


Thanks for your comment!

Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.


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