Dilly Bread
Garden Dill
We’ve had about 15 cherry tomatoes so far, which is very exciting. But we have reached the point where we are impatient for a more substantial tomato.
While we wait, Farmer T made a request for a loaf of Dilly Bread, a favorite recipe from his childhood. Luckily, we had fresh dill from our garden.
Loreta's Dilly bread, fresh from the oven
Dilly Bread
Preheat oven to 350 degrees.
1 Tbsp yeast
1/4 cup warm water
1 cup creamed cottage cheese, room temperature
1 Tbsp butter
2 Tbsp Sugar
1 Tbsp minced onion
2 tsp Dill seed (fresh, if available)
1 tsp Dill weed (fresh, if available)
1/4 tsp Soda
1 tsp Salt
1 unbeaten egg
2 1/4 to 2 1/2 cup flour
Soften yeast in water and add 1/4 tsp sugar.
Add cottage cheese, butter, sugar, onion, dill seed, salt, soda and egg.
Add 1/2 of the flour and beat well. Knead in rest of flour. Place the dough in a lightly greased, deep bowl. Cover lightly with a cloth towel. Let rise in a cool area until doubled.
Gently deflate the dough and form into two loaves. Place in well-oiled bread pans. Let rise 30-40 minutes.
Bake 350 degrees 40 – 50 minutes. Turn out at once, brush with butter.
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