Thursday, November 21, 2013

A Tradition

This is the 5th year I have shared this bread recipe. It's worth repeating.  It really is that good.
My Mother started making Dilly Bread for Thanksgiving & Christmas dinners back in the 70's.
It's a tradition, I'm so thankful she passed the recipe on to me.  She always baked 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

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. (If you don't want to take the time to knead the dough you can make it in your bread machine.  Very simple!)  Let rise in warm place until light, 40 minutes or so. Bake in 350 degree oven for 25 to 30 minutes until brown (crust will be dark brown). Brush with butter.
The combination of dill & cottage cheese really make this delicious.

If you try this recipe, let me know what you think.


Vee said...

It sounds so unusual! So savory! Thank you for the recipe.

Sis Sue said...

Mmmmmm, I can smell it now. It is best served with butter dripping down the chin. ; )