Thankful For Dilly Bread

Hubby & I enjoyed our Thanksgiving dinner at Cracker Barrel yesterday.  This is the first time that we ate Thanksgiving dinner in a restaurant.  The food was good & I met 2 nice ladies on the porch while we rocked & waited for our names to be called. Interesting conversation. 

Last night I started making food for our "Day After Thanksgiving Dinner" with the kids today.

Day 23 of Thanksgiving . . . 

I am thankful for Dilly Bread.
I blogged about this bread before, but it's worth repeating.

My Mother made this for Thanksgiving & Christmas.

It's a tradition, I'm so thankful she passed the recipe on to me.

She always bake it in a round Pyrex.  Sometimes I bake it in a loaf pan, but I like it best in my antique Pyrex bowl because it reminds me of Mother..


Dilly Bread
1 package yeast
1/4 cup warm water
1 cup cottage cheese (heated to lukewarm, I do this in the microwave)
2 T. sugar
1 T. instant minced onion
3 T. butter
2 tsp. dill seed
1 tsp. salt
1/4 tsp. soda
1 egg
2 1/4 cup sifted flour
If you don't want to take the time to knead the dough you can make it in your bread machine. Very simple.
Soften yeast in water. Combine in mixing bowl cottage cheese, sugar, onion, butter, dill seed, salt, soda, beaten egg and softened yeast. Add flour to form a stiff dough, beating well after each addition. Cover and let rise in warm place until light and doubles in size, 50 to 60 minutes. Knead down dough and turn into well greased 2 1/2 qt. casserole. Let rise in warm place until light, 40 minutes or so. Bake in 350 degree oven for 25 to 25 minutes until brown (crust will be dark brown). Brush with butter.
The combination of dill & cottage cheese really make this delicious.


Enjoy your weekend!

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