"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Dill Bread Recipe

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This recipe for Dill Bread, by , is from Celebrations with Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Grandma Berry
Added: Monday, January 15, 2007


1 pkg. dry yeast
1/4 cup warm water
1 cup cottage cheese, heated to luke warm
1 tbsp. butter
2 tbsp. sugar
1 tbsp. instant minced onion
2 tsp. dill seed
1 tsp. salt
1/4 tsp. soda
1 egg, slightly beaten
2 1/4 to 2 1/2 cups flour

Dissolve yeat in warm water. Set aside. Melt butter in warm cottage cheese. Add sugar, onion, dill seed, salt and soda to cottage cheese. Add slightly beaten egg. Mix above and add four, enough to make a dough like any other bread. Let rise to double. Make into one loaf or into rolls. Let rise and bake. Don't have temperature too high as it browns easy. Set temperature at about 250 and bake for 45 minutes to 1 hour.




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