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Dill Bread

This recipe comes from "Beard on Bread' by James Beard (1984)

Ready In:
1hr 50mins
Yields:
Units:

ingredients

directions

  • Dissolve the yeast and sugar in the warm water in a large mixing bowl, and allow to proof for about 5 minutes.
  • Stir the cottage cheese into the yeast mixture, then add the egg and blend thoroughly.
  • Stir in the grated onion, melted butter, salt, and baking soda.
  • Stir in the flours, 1 cup at a time, and the dill weed.
  • Turn out onto a lightly floured board.
  • Knead for about 5 minutes, or until the dough is smooth and springs back when indented with the fingers.
  • Butter a 9x5x3-inch loaf pan and shape the dough to fit the pan.
  • Cover and let rise in a warm, draft-free spot until doubled in bulk.
  • Bake in a preheated 375 degree F.
  • oven for 35 to 40 minutes, or until the bread sounds hollow when you remove it from the pan and tap it with your knuckles.
  • Cool on a rack before slicing.
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RECIPE MADE WITH LOVE BY

@Caryn
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@Caryn
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"This recipe comes from "Beard on Bread' by James Beard (1984)"
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  1. Caryn
    This recipe comes from "Beard on Bread' by James Beard (1984)
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