Prep 1 hr
Cook 50 mins
Terrific bread without all the fuss, no kneading and the subtle taste of dill is wonderful.
- 1 (1/4 ounce) package dry yeast
- 1⁄4 cup warm water
- 1 cup cream-style cottage cheese
- 2 tablespoons sugar
- 1 tablespoon instant minced onion
- 1 tablespoon butter
- 2 teaspoons dill seeds
- 1 teaspoon salt
- 1⁄4 teaspoon baking soda
- 1 egg, unbeaten
- 2 1⁄2 cups all-purpose flour
- melted butter
- Heat cottage cheese to lukewarm. Soften yeast in water. Combine in mixing bowl cottage cheese, sugar, onion, butter, dill seed, salt, soda, egg and softened yeast.
- Add flour to form a stiff dough, beating well after each addition.
- (If using the mixer, start at low speed.)
- Let rise in a warm place (85 - 90 degrees) until light and doubled in size, 50-60 minutes.
- Stir down dough.
- Turn into well-greased 8 inch round (1 1/2 quart) casserole.
- Let rise in warm place until light 30 - 40 minutes.
- BAKE 350 degrees for 40-50 minutes until golden brown. Brush with soft butter and sprinkle with salt.
- * This can be made the day before.
- If so, slice almost through after cooling and wrap in foil. Warm in the oven before serving.
darlene has june 24 1999 on this recipe newspaper says it won 1960 pillsbury bakeoff
This bread was not bad. I doubled the dill, and still did not notice any flavor but the minced onion. It would make great croutons.