Cottage Dill Bread
- Ready In:
- 55mins
- Ingredients:
- 12
- Yields:
-
1 loaf
- Serves:
- 8-10
ingredients
- 7.08 g package dry yeast
- 59.14 ml warm water
- 236.59 ml cream-style cottage cheese, small curd
- 59.14 ml shortening
- 29.58 ml sugar
- 14.79 ml minced onion
- 9.85 ml dill seeds
- 14.79 ml dried dill weed
- 1 egg, well beaten
- 532.32-591.47 ml flour
- 1.23 ml baking soda
- 4.92 ml salt
directions
- Soften yeast in warm water. Sift flour, baking soda, and salt together and set aside. In saucepan heat the cottage cheese until lukewarm. Stir in shortening, sugar, onion, dill seed, dill weed, and baking soda. Pour this mixture into a large mixing bowl. Add yeast and well beaten egg and mix. Stir in the flour mixture a little at a time until a soft dough forms.
- Knead lightly on a floured surface until the dough is elastic. Place in a greased bowl, turning once to grease the surface. Cover and let rise in a warm place about one hour. Punch down, cover and let rest about 10 minutes. Shape into a loaf and place into a greased 5 x 9 inch bread pan. Cover and let rise until double in bulk, about 30-40 minutes.
- Bake at 350°F for about 40 minutes. If the top browns too fast, cover with foil. Remove from oven, brush top with melted butter and remove from pan about 10 minutes later.
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RECIPE SUBMITTED BY
<p>I began cooking as a serious endeavor while in my early teens. Graham Kerr, as The Galloping Gourmet, was my inspiration. <br />My favorite cookbook is La Pinata, from the Junior League of McAllen, Texas. Every recipe in that book is a winner.</p>
<p>Eating is so much more than assimilating fuel for the body. Table fellowship helps to hold families and small groups together. The quality of the ingredients, skillful preparation and the beauty of the presentation add to the richness of the experience. </p>